Baked Stuffed Peaches
From scearley 17 years ago
- 15 minutes to make
- Serves 8
A wonderful summer dessert, but even more delicious when made part of a picnic.
Ingredients
- 3/4 c macaroon crumbs shopping list
- 1/3 c finely ground toasted almonds shopping list
- 8 firm, ripe peaches shopping list
- 3 Tbsp sugar shopping list
- 1/2 c marsala wine shopping list
How to make it
- Dry the macaroons in a low (200-250) oven.
- Crush macaroons with a rolling pin or food processor to medium consistency, not powdered.
- Combine the crumbs with the almonds.
- Skin the peaches, cut in half, and remove the pit.
- With a grapefruit spoon, remove some of the peach pulp to enlarge the center area. Save the pulp.
- Add sugar and 1/3c of the reserved peach pulp to the crumb and almond mix.
- Divide filling into each peach half.
- Reassemble the peaches using toothpicks to keep them together.
- Place peaches in the bottom of a shallow baking dish and sprinkle lightly with sugar.
- Pour the wine in the bottom of the dish.
- Bake at 350 for 15 minutes, until just slightly tender.
- Cool the peaches, covered, and refrigerate. Serve chilled with wine sauce spooned over them.
People Who Like This Dish 2
- bethidooo Wilmington, NC
- scearley Federal Way, WA
- janetsmile Newcastle, ME
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