Recipe

Baked Stuffed Peaches Recipe

	Scearley / All my dishes 2 years, 9 months ago A wonderful summer dessert, but even more delicious when made part of a picnic. Prep:20m Cook:15m Servings:8	Scearley
	picnic dessert peach marsala

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Ingredients

3/4 c macaroon crumbs

1/3 c finely ground toasted almonds

8 firm, ripe peaches

3 Tbsp sugar

1/2 c Marsala wine

Directions

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.

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Comments

chefmeow 2 years, 8 months ago said:
This one is a must try for me. I love anything to do with peaches and this one sounds divine. Thanks for sharing.