Amaretti and prosecco baked peaches


My kitchen is currently filled with the most amazing aroma. It’s like a peach Bellini amplified by a hundred has exploded in it and mingled with sweet almonds. It’s the most delicious smell. And it’s all thanks to these warm beauties that have come out the oven. Luscious white flesh peaches hide underneath Amaretti streusel slowly releasing their pink juices into the Prosecco syrup that surrounds them. Soft. Crunchy. Sticky.


I like my cooked fruit soft but with enough bite to stop it from turning into a mush. This recipe uses under ripe peaches and allows them to come into their own once baked. The streusel has crushed Amaretti biscuits in it which provide additional crunch whilst the whole ensemble is surrounded by a Prosecco and orange syrup. Slivers of lightly toasted almonds bring it all together. It’s a delicious pudding on a warm Sunday afternoon. And the leftovers will make an equally delicious breakfast tomorrow – with a dollop of a natural yoghurt it will make it easier to face another Monday morning head on. Here is the recipe.


  • 8 under ripe peaches
  • 100 grams of soft unsalted butter
  • 100 grams of golden caster sugar
  • 40 grams of plain flour
  • 60 grams of crushed Amaretti biscuits
  • 100 ml of Prosecco
  • 100 ml of orange juice
  • slivered almonds


Preheat the oven to 180°C. Line a baking dish or a pan with some baking paper. Grease it with a little bit of butter and set aside.


Cut the peaches in half and remove the stones. Place the butter and sugar in a bowl and beat it together until soft and fluffy. Add the flour and give it a stir. Crush the Amaretti biscuits in your hands over the bowl and fold them into the mixture.


Place a spoonful of the streusel into each peach half. Arrange the fruit in the dish in one layer ensuring there is enough space around it so that it bakes rather than steams.


Pour in the Prosecco and orange juice around the fruit and place it in the oven. Bake for 10 minutes until the streusel melts into a delicious hard crust and the peaches soften. Remove the fruit from the dish and place the tray with the juices back into the oven for 5 minutes  during which time the syrup will thicken slightly. Return the peaches to the tray, sprinkle with the almonds and bake for further 5 minutes. This allows the almonds to toast a little whilst ensuring peaches retain their texture and shape without collapsing.


Once the time is up, remove the tray from the oven and allow it to rest for 10 minutes or so. The fruit will cool down slightly and all the flavours mingle further.


Serve the peaches as they are ensuring you spoon some of the syrup over them. If desired, these would be excellent with some vanilla ice cream or Crème fraîche to cut through the sweetness if your fruit is slightly more ripe.

Add a glass of well chilled Prosecco and you got yourself a lovely pudding that celebrates the warm, sunny days. You could also prepare this with nectarines instead and serve it with thin slivers of fresh basil. Amazing. Enjoy x