To honor my new door (with my new oven) we baked peaches after we finished pizza and our overstuffed bellies recovered a little. Half peaches topped with crumbled ameretti cookies. To dress it up a little you could mash a half peeled peach, combine with egg yolk and mix the ameretti in to top the half peaches - protects against burning the cookies. In our torpor we reduced the recipe from Nick Malgieri's excellent Italian desserts cookbook (first clear explanation of how to make homemade Sfogliatelle Napoletane I have found) to just the two primary ingredients.
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