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If you’re eating in a trattoria in Piedmont at this time of year, there’s a good chance that you’ll find this dolce on the menu. Made with peach halves that have been stuffed with crushed amaretti biscuits, cocoa powder, peach pulp and egg yolk, this oven-baked dish from Italy’s northwest corner is one of those rare desserts with just the right note of sweetness.  And, after savoring that contrast between the peach’s soft, juicy pulp and the crushed amaretti for the first time, t