Baked Peaches With Zabaglione - cooking recipe

Ingredients

4 None ripe peaches, halved and pitted, flesh around pit removed with a melon baller and reserved
3 oz Amaretti cookies
1 None egg, beaten
1 tsp cocoa powder
1/3 cup granulated sugar + 3 tbsp
2 tbsp butter, melted
1/2 cup Marsala wine
4 None egg yolks
4 sprigs lemon balm (optional)

Preparation

Preheat oven to 325\u00b0F. Mash peach pulp in a bowl. Crumble in cookies. Add egg, cocoa powder and 2 tbsp sugar. Mix until combined. Place peach halves, cut side up, in a buttered baking dish. Distribute filling between peaches, drizzle with butter and sprinkle with 1 tbsp sugar. Bake for 20-25 mins.
To make the zabaglione, whisk Marsala with egg yolks and remaining sugar over a double boiler until thick and foamy. Distribute between 4 serving plates and arrange peach halves on top. Decorate with lemon balm, if desired.