• 2 cups water
• 1 cup sugar
• 3 medium peaches, halved and pitted
• 3 ounces bittersweet chocolate, chopped
• 4 savoiardi (crisp Italian ladyfingers), crumbled (see note)
• 3 amaretti (Italian macaroons), crumbled (see note)
• 1 (17¼-ounce) package (2 sheets) frozen puff pastry, thawed and cut into six 4½-inch circles (or slightly larger than peaches)
• Confectioners' sugar for dusting

Heat oven to 375º.  Line a baking sheet with parchment.

In a large saucepan combine water and sugar; bring to boil. Add peaches and cook 1½ minutes; using a slotted spoon, remove peaches (reserve sugar syrup). When peaches are cool enough to handle, peel. 

Place chocolate, cookies, and 3 tablespoons of the reserved syrup in a stainless steel bowl set over a saucepan of simmering water. Stir frequently until chocolate is melted and ingredients are combined.

From puff pastry, cut out six rounds, each about 4½-inch; transfer rounds to a baking sheet, reserving scraps for another use. Spread each round with about 1 teaspoon chocolate mixture to about ¼-inch from edges.

Fill peach halves with remaining chocolate mixture. Place peaches, filling-side down, on center of rounds. Fold excess pastry up around edges of peach halves, crimping to secure.

Bake until pastry is golden and puffed, about 15 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

Note: Savoiardi and amaretti are available at specialty foods stores, Italian markets and some supermarkets; other ladyfinger and crisp macaroon cookies can be substituted, if necessary.