6 tablespoons unblanched whole almonds (2 1/2 ounces)
6 amaretti cookies
6 tablespoons unsalted butter, softened; more for the baking dish
2 tablespoons sugar
1 large egg yolk
2 to 3 tablespoons Beaumes de Venise, or Sauternes
4 very large (or 8 small) ripe peaches, peeled

Wild Blackberry Sauce:
1/4 cup sugar
1/4 cup water
1 cup wild or cultivated blackberries (fresh blackberries will do)
lemon juice to taste
Kirsch to taste (optional)

Directions:
Make Stuffing:
Heat the oven to 375°F. Lightly toast the almonds just enough to bring out their flavor, about 5 minutes. Using a rolling pin, crush the amaretti between sheets of waxed paper until they're in tiny chunks but not powdered. Chop the almonds finely with a knife or a few quick pulses in the processor.

In an electric mixer, beat the butter until very light and fluffy. Add the sugar and then the egg yolk and continue beating until the mixture is again light and very fluffy, 4 to 5 minutes. Beat in the almonds and crushed amaretti cookies. Flavor with a few drops of Beaumes de Venise, or Sauternes.

Bake Peaches:
Heat the oven to 375°F. Halve the peaches and remove the pits. Lightly butter a baking dish that fits the peach halves snugly and arrange the peaches in it. Stuff each with a rounded tablespoon or more of stuffing. Add a splash of Beaumes de Venise, or Sauternes to the dish and bake, basting the peaches with the juices in the dish, until tender when pierced with the tip of a sharp knife, 30 to 40 minutes. The topping should have a gentle gratineed look.

Make Sauce:
In a small pot over medium heat, dissolve the sugar in the water. Bring to a boil and cook 5 minutes. Cool. Meanwhile, puree through a fine sieve to remove the seeds. Combine the puree with the sugar syrup. If the berries aren't tart enough, season with lemon juice. Add kirsch to taste, if desired, and serve the sauce with the baked peaches.

Serves 8.

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