DESSERT: Amaretti-Stuffed Peaches

4 ripe but firm Peaches
2 oz. Amaretti cookies
2 Tbsp. Butter, softened
2 Tbsp. Confectioner’s Sugar
1 Egg Yolk, lightly beaten
¼ cup Amaretto liqueur
1 cup dry White Wine
Ice Cream or Whipped Cream
Grapes & Olives On Tap Pecan Praline Balsamic Vinegar
8 small springs of fresh Basil for garnish

Preheat oven to 350°F. Lightly butter a baking dish. Cut peaches in half down to the pit. Separate the halves. Remove pits, then cut a bit of the flesh out to make a larger hole for stuffing. Chop the peach flesh finely and set aside. Crush the amaretti cookies finely and set aside. Cream the butter and sugar in a medium bowl until smooth. Stir in the chopped peach flesh, egg yolk, ½ the Amaretto and the amaretti crumbs. Spoon stuffing into the peaches and place the peach halves in a single layer in the baking dish. Mix the remaining Amaretto with the white wine. Pour over the peaches and bake for 25 minutes, or until the peaches feel tender when tested with a fork. To serve, top each peach half with ice cream or whipped cream, drizzle with Pecan Praline Balsamic Vinegar and garnish with a basil sprig.