It’s peach season in most places around the country, a time for crisps, cobblers, pies, upside-down cakes, and these delicious baked peaches. No crust or crumble required, just stuff and bake for an easy, elegant dessert.

Baked Stuffed Peaches

Makes 6

This recipe uses ground almonds and crunchy Italian amaretti cookies to stuff the peaches. Serve them warm with vanilla ice cream or with one of the delicious toppings that follow.

1/2 cup ground almonds

6 amaretti cookies, such as Lazzaroni brand, crumbled

1/2 cup brown sugar

2 tablespoons white rum or sweet white wine

6 peaches, halved and pitted

12 cinnamon sticks

1. Preheat the oven to 350ºF. In a medium bowl, combine the almonds, cookies, brown sugar, and rum or wine.
2. With a melon ball cutter or spoon, scoop out enough pulp from the center of each peach to create a 1-inch-deep cavity. Arrange the peaches, cut-side-up, in an ovenproof baking dish. Fill each cavity with the almond filling; top with a cinnamon stick. Cover the dish with foil.
3. Bake the peaches for 30 to 35 minutes, or until the fruit starts to collapse (don’t overcook). Remove from oven; let cool for about 10 minutes. Transfer to serving dishes; spoon juices on top.

Mascarpone Cream

Makes 1 1/2 Cups

One 8-ounce container mascarpone

1/2 cup heavy (whipping) cream

1/3 cup confectioners’ sugar

1 1/2 teaspoons vanilla extract

In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat mascarpone, cream, sugar, and vanilla until smooth. Cover and refrigerate.

Lemon Curd Whipped Cream

Makes 2 Cups

2 cups heavy (whipping) cream

2 to 3 tablespoons prepared lemon curd

In a stand mixer fitted with a paddle attachment (or with a hand mixer), beat cream and lemon curd until stiff peaks form. Cover and refrigerate.