Pressure Cooker Tipsy Amaretti Stuffed Peaches

1. 1

   Wash the peaches well, slice them in half and remove the pit and make the hole a little deeper with the large end of a melon-baller.

2. 2

   For the filling: Crumble the cookies and almonds in a chopper and mix in the lemon zest and melted butter.

3. 3

   Pour the wine and sugar into your pressure cooker and place your steamer basket, or suitable substitute, on top.

4. 4

   Fill and dust the top of the peaches with the cookie crumble filling and place delicately in the steamer basket of your pressure cooker.

5. 5

   Close and lock the lid of the pressure cooker and turn the heat to high.

6. 6

   When the pan reaches pressure, lower the flame to minimum heat and begin counting 4 minutes cooking time under pressure.

7. 7

   When the time is up release all of the steam, open the top, and delicately remove the peaches with tongs.

8. 8

   If you like, you can reduce the red wine in the pan (with the top off) and use it as a syrupy sauce.

9. 9

   Serve with whipped cream or vanilla ice cream.

* Per serving · 4 servings · Values may vary.