Baked Peaches Stuffed With Almonds
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:50pm

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.

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