Peaches alla Piemontese  / Peaches with almond, cocoa powder and Moscato wine filling

• 4 large yellow peaches (best if still fairly hard)
• 45-50 g of amaretti biscuits, crushed 
• 40 g of fine sugar 
• 1 flat tablespoon of cocoa powder
• 4 tablespoons of ground almonds
• 1 small glass of Moscato dessert wine (you could use any other dessert wine of your choice or even Amaretto liqueur)
• some butter
• 6 whole almonds (peeled)

Preheat the oven to 200 C.

For the filling:

In a bowl mix half of the sugar, cocoa powder, amaretti, ground almonds and 1-2 tablespoons of the Moscato wine.

Halve the peaches and discard the stone. With the help of a small knife or a teaspoon cut out some flesh and enlarge the stone cavity of each peach, creating the space for the filling.

Fill every peach half with the prepared almond paste (it can go over the borders) and press.

Place on every peach filling a small piece of butter.

Arrange the peaches on a baking tray covered with baking parchment.

Pour the remaining wine over the peaches and dust them with the rest of the sugar.

Bake everything in the preheated oven for 35-40 minutes.

Serve the peaches still warm decorated by placing one almond on each peach half.