Categories: Desserts, Italian 
      Yield: 8 servings 
  
      6    Ripe peaches                             -such as Amaretti di Saronno 
    1/3 c  Sugar                               1    Egg yolk 
      8    Italian macaroons; crushed          4 tb Unsalted butter; melted 
  
  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. 
   
  NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK