Amaretto-Stuffed Peaches with Vin Santo Glaze

This is a delicious light dessert for the summer. Amaretti cookies can be purchased in an Italian deli and often by the piece if you don’t want to buy the large tin.

Serves 4

4 ripe, but firm peaches, halved and pitted, with the peel on

¼ cup sugar

½ cup crumbled amaretti cookies (about 4 large amaretti)

2 tablespoons butter, at room temperature, plus extra for greasing pan

1 egg, room temperature

½ cup water

½ cup Vin Santo

Heat a grill to a high flame, or oven to 425.

Scoop out some of the peach flesh around where the pit used to be, dice finely, and place in a bowl. Add the sugar, amaretti, butter, and egg, and crush with a fork.

Arrange the scooped-out peach halves, cut side up, in a greased 12-inch aluminum pan or 12-inch greased roasting pan lined with foil (for easier clean up if roasting in the oven). Stuff each peach half with some of the amaretti mixture. Pour the water and the Vin Santo into the pan around (but not over) the peaches. The liquid should come no more than a third of the way up the peaches.

Place the roasting pan on the grill and cook until the peaches are tender but still hold their shape, 25 to 30 minutes. If the peaches are very ripe, they will cook through faster; test them to be sure you don't overcook them, or they will become mushy. The Vin Santo and water should have reduced to a light glaze; if the mixture evaporates or starts to burn, add a bit more water to prevent scorching.

When the peaches are done, remove them with a slotted spoon to a platter. If needed, reduce the glaze in a small pot over medium-high heat until it is thick enough to coat the back of a spoon. Serve at room temperature, drizzled very lightly with the glaze.