Gluten Free - Stuffed Peaches

This is the gluten free twist on a recipe I found in La Cucina Italiana Magazine this month. If you haven't checked out this magazine it's great. I know most people think that if you are Celiac you have to abandon authentic Italian cuisine. This month's edition has a bunch of non-pasta oriented dishes such as stewed octopus, summer minestrone, lamb skewers, gelato, trout with grape sauce and more. This recipe is AMAZING. If you live near a farmers market, I advise buying fresh peaches from one of those. To find a ripe peach it should be tender to the touch - but not mushy. It should be golden, but still have much of the reddish-magenta color to it. If you smell a fresh peach, the aroma of peach should be subtle but evident!

You will need:
2c. water
1 c. sugar (or substitute)
3 medium peaches (halved and pitted)
3 ounces bittersweet chocolate, chopped
7 gluten free sugar cookies (crushed)
1 box Gluten Free Pantry Pie Crust (prepare according to instructions)
Confectioners sugar for dusting

Heat Oven to 375*. Line baking sheet with parchment paper. In large sauce pan combine water and sugar; bring to a boil. Add the peaches and cook for 1-2 minutes. You are blanching the peaches to loosen the skin and making them easier to peel. Remove peaches from pan using a slotted spoon. Reserve sugar-water. When peaches are completely cooled, peel and halve - removing the pit.

Place chocolate, cookies, and 3 tbsp of reserved sugar water in a medium stainless steel bowl over pot of simmering water (double boiler). Stir continuously until chocolate is melted and ingredients are combined.

Roll out pie crust and cut six 4 1/2 inch rounds. Place remaining crust in plastic bag and freeze for later use. Transfer pie crust rounds to parchment lined baking sheet. Spread 1tsp choc. mixture onto round to 1/4" of the edge. Fill the peach halves with chocolate mixture and place filling side down onto rounds. Fold excess crust up around peach, crimping to secure.

When finished, lightly brush pastry with egg wash. Bake until pastry is golden and puffed (15-20 min). Lightly dust with confectioners sugar.

Serve warm with ice cream/whipped cream.