Chestnut & Almond Stuffed Peaches

Chestnut & Almond Stuffed Peaches

4 large freestone peaches
1 cup dry white wine
2 tbsps brandy

Filling
2oz semi-sweet chocolate 
2 3/4 oz chestnut spread 
1 egg yolk
1 tbsp ground almonds 
1 tbsp peach liqueur or brandy 
1/2 cup heavy cream 
4 amaretti or ratafia biscuits

1. Wash the peaches, peel them and cut them in half. Carefully remove the stones and place the peaches in a large bowl with the wine, brandy and enough water to cover them completely. Marinate for 1 hour.

2. Cut the chocolate into small pieces and melt in the top of a double boiler. Stir in the chestnut spread. Remove the chocolate from the heat and leave to cool for about 2 minutes, stirring frequently.

3. Beat in the egg yolk until well incorporated. Add the peach liqueur or brandy and stir well. Allow to cool. 

4. Whip the cream and fold into the chocolate-chestnut mixture with the ground almonds. Allow to cool completely before using. 

5. Remove the peaches from the marinade with a draining spoon and place them in serving dishes. Fill a pastry bag fitted with a large rosette tube with the chocolate-chestnut mixture. 

6. Pipe out a large rosette of chocolate-chestnut mixture into the hollow of each peach half. Place a biscuit on top of each peach and serve chilled, with cream if desired.