Baked Stuffed Peaches with Saffron Zabaglione
Venice-based blogger Skye McAlpine suggests using fragrant but slightly underripe peaches for this baked dessert—they're more inclined to hold their shape as they roast. She sometimes adds chunks of dark chocolate or slivered almonds to the peach-and-amaretti-cookie filling.Slideshow:More Peach Recipes
September 2016