Ingredients
1. Unsweetened cocoa powder (2tsp)
2. amaretti cookies (2 oz)
3. ripe freestone peaches (6large)
4. whipped cream (to serve)
5. cognac (1/4c plus 2tbsp)
6. granulated sugar (1/4c)
7. butter (6tbsp)
8. ground almonds (1 oz)

Method of preparation:-
1. First heat the oven to 375 degrees F. Take peaches, cut them in halves and take out pits. Enlarge a little bit the hole of pits with a spoon.

2. Take a large baking dish, butter it and then keep it aside. Take a zipper-lock bag, put the amaretti cookies in it and crush them with rolling pins to make crumbs.

3. Take a bowl, mix cocoa, almonds and crumbs in it. Mix them well and then fill the mixture in the hole of each peach. Then spread half tablespoon of butter on the top of each peach and dust ½ teaspoon of granulated sugar over it.

4. Now place the dish in oven and bake it for about 15 minutes at 375 degrees F. Then take out the dish from oven and add 1 teaspoon of cognac to each peach half and spread the rest of the sugar, butter and cognac to the bottom of the dish.

5. Now again place the dish in oven and bake it for 15 minutes until the peaches get soft. Take out the dish from oven and keep it to cool at room temperature. Now serve the stuffed peaches with whipped cream.

Number of servings – 6