4 ripe peaches
Juice of 1/2 lemon
1/3 cup crushed amaretti cookies
2 tablespoons brandy or peach brandy
2 tablespoons butter (at room temperature)
1/2 teaspoon vanilla extract
2 tablespoons granulated sugar
1 egg yolk

Preheat oven to 350 degrees F.

Wash peaches, cut them in half and remove the pits. Enlarge the hollow left by the pits by scooping out some of the peach with a small spoon. Sprinkle the peach halves with the lemon juice.

Soften the amaretti cookie crumbs in the brandy for a few minutes. Beat the butter until soft. Stir in the amaretti mixture and all the remaining ingredients. Arrange the peach halves in a baking dish in one layer hollow side up. Fill the hollows, mounding the stuffing. Bake for 35 to 40 minutes.