Tuscan Style Stuffed Peaches

Rinse and dry peaches, halve and pit. Carefully scrape out some pulp and dice finely. Combine peach pulp with crumbled Amarettinis, sugar, half of  butter, egg yolk, lavender and lemon zest. Place peach halves in the clay pot and fill with Amarettini mixture. Sprinkle with almonds and dot with remaining butter. Close the pot. Place into cold oven and turn temerature to 180°C (approximately 350°F). Bake for about 30 minutes. Remove the lid and bake peaches for another 10 minutes. Arrange peaches on plates and serve, if desired, with whipped cream or mascarpone cream.