Baked peaches from the piedmont

Yield: 8 Servings

Ingredients:

6 Ripe peaches
1/3 c Sugar
8 Italian macaroons; crushed -such as Amaretti di Saronno
1 Egg yolk
4 tb Unsalted butter; melted

Instructions:

Try this with white peaches if available for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature.