Baked Peaches Stuffed With Almonds

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Ingredients

6 ripe yellow freestone peaches
6 Amaretto cookies
3/4 cup whole almonds, toasted
1/2 cup sugar
7 ounces unsalted butter
1 teaspoon crystallized ginger, finely chopped
1 cup sweet dessert wine

Preparation

1
Preheat the oven to 350 degrees F.
2
Halve the peaches and remove the pits. Combine the cookies, almonds and sugar until crumbled. Soften the butter slightly and add it to the crumbs with the ginger to create a paste.
3
Place the peach halves in a baking dish and mound the mixture in the center of each one. Place 1/4 cup of the dessert wine in the bottom of the dish. Bake in a moderate oven for about 15 minutes, basting with the rest of the wine.

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About

You can remove the peach skins if you like. Serve with plain cream, whipped cream or ice cream. From "Everyday Epicurian" by Catherine Bell

Yield:

6

Added:

December 10, 2009

Creator:

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