Pesche alla Piemontese or Baked Peaches with Amaretti biscuits

I'm baking lots of apple cakes and plum pies these days, trying to alternate the baking days with simple fruit dishes :) Two days ago I served luscious figs with goat's cheese and Jamon Serrano. Tonight the fruit was peach, and I made a classic Italian dessert, Pesche alla piemontese. You need the crispy and light Italian almond biscuits, Amaretti, for this recipe.

Pesche alla Piedmontese
(Küpsetatud virsikud Amaretti küpsistega)
Serves 4

4 large ripe peaches
100 g Amaretti almond cookies/biscuits
2 Tbsp brandy or cognac
2 Tbsp butter, softened
1 egg yolk

To serve:
whipped cream with vanilla and sugar

Wash the peaches, pat dry, halve and remove the stone. Place on a oven dish, cut-size up.
Crush the cookies into fine crumbs. Drizzle cognac on top and leave to soften for a couple of minutes. Stir in the butter and egg yolk and stir until combined.
Divide the mixture between the peaches.
Bake in the middle of 180 C / 350 F oven for about 30 minutes, until the peaches are soft and the Amaretti topping is golden.
Serve warm or at room temperature, with a spoonful or two of whipped cream.
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