Method

Wash and dry the peaches, cut them in half and remove the stones. In a mixer blend together the butter, the crumbled biscuits, the almonds until you reach a smooth paste. Add the cocoa and the sugar. Place the mixture at the centre of each peach half.
Place the peaches in a greased pan, pour the sweet wine over theme and cook in a preheated oven 200° C for about half an hour, basting them with the fond every so often.
Serve the peaches straight from the oven with the sauce, decorating with a whole amaretto biscuit and some almonds.

Serve with the Passito from the Colline Novaresi.