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1
Preheat the oven to 375 F. Process the amaretti cookies in the work bowl of a food processor fitted with a metal blade, using on/off pulses, until ground coarsely.
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2
Add 4 tablespoons of the butter, 2 tablespoons of the sugar, 2 tablespoons of the amaretto liqueur, the almonds, and cocoa, and process until ground fine.
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3
Cut the peaches in half and remove the stones.
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4
Brush the cut surfaces of the peaches with a lemon half and dip them in sugar.
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5
Combine the water and the remaining 6 tablespoons sugar in an oval 11-inch casserole or 9-inch glass pie plate, and stir to dissolve the sugar.
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6
Squeeze in the juice from the lemon halves and add the remaining amaretto.
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7
Divide the amaretti stuffing among the peach halves, packing it lightly into the cavity and forming a thin, even layer over the cut side of the peach.
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8
Arrange the peaches, stuffed side up, side by side in the prepared baking dish.
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9
Dot the top of each with about a teaspoon of the remaining butter.
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10
Cut the remaining butter into 4 pieces and add to the liquid in the baking dish.
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11
Cover the dish with aluminum foil and bake 15 minutes.
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12
Uncover, and continue baking until the filling is lightly browned and the juices in the pan are bubbling and lightly thickened, about 20 minutes.
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13
Remove, and cool at least 10 minutes before serving.
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14
The peaches can be served hot or at room temperature, with vanilla ice cream if you like.
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15
Spoon some of the juices in the baking dish over the peaches and, if serving, the ice cream.
