Anonymous August 20 2005

1/2 stick (1/4 cup) unsalted butter, softened

1 cup coarsely crumbled amaretti (Italian almond macaroons, preferably

Lazzaroni brand)

2 1/2 tablespoons all-purpose flour

2 tablespoons sugar

1/8 teaspoon salt

1 large egg

8 firm-ripe small peaches (about 2 lb), halved lengthwise and pitted

Accompaniment: mascarpone cheese or creme fra?he

Put oven rack in middle position and preheat oven to 350 F. Melt 2

tablespoons butter and pour into a 13- by 9-inch glass or ceramic

baking dish. Pulse 3/4 cup crumbled amaretti in a food processor

until finely chopped, then add flour, sugar, salt, and remaining 2

tablespoons butter. Blend until butter is incorporated, then add egg

and blend until smooth. Scoop out just enough peach pulp

from center of each peach half with a melon-ball cutter or a small

spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up,

in baking dish, then brush skins with melted butter from dish. Divide

amaretti mixture among cavities, then sprinkle remaining 1/4 cup

crumbled amaretti over filling. Bake until filling is puffed and

crisp, 40 to 50 minutes. Serve warm or at room temperature. Makes 8 servings.