Pesche ripiene (Italian-style stuffed peaches)
2 fully ripe and fragrant peaches
2 TBS mascarpone
2 TBS marzipan
1 tsp orange or wild flower honey
¼ tsp freshly grated nutmeg
3 amaretto biscotti (crushed)
2 TBS orange or wild flower honey
1 tsp fresh lemon juice
1 tsp chopped fresh basil or mint
1. Cut the peaches in half and remove their pits.
2. In a bowl, mix the mascarpone, marzipan, honey and nutmeg until smooth.
3. Fill each half of the peaches with the mascarpone mixture, cover with the crushed biscotti, and bake in a 400 degree oven until warmed through and slightly golden-brown on top.
4. Mix the honey, lemon juice, and basil to make the sauce. Let sit for at least 15 minutes.
The warm peaches with a drizzle of the sauce on top, and some more of the biscotti and a basil leaf to garnish.