Turn fresh peaches into a fabulous warm dessert by stuffing them with dried apricots, toasted almonds and crushed amaretti cookie crumbs, then baking them in the oven until they are brown and bubbly. Try a variation featuring
and stuffing them with a cinnamon macaroon filling. Our baked peaches with almond cookie stuffing recipe can be served with light sour cream or vanilla ice cream. apples
Units: Metric US Imperial
Preheat the oven to 350°F (180°C). Half-fill a large saucepan with water and bring to a boil over high heat. Cut 4 of the peaches in half (do not peel) and remove the pits. Slide the peaches into the boiling water and cook just until they begin to soften, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Place the peaches cut side up in a shallow baking dish.
To make the filling, peel, pit and finely chop the remaining peach and place in a medium bowl. Add the dried apricots, amaretti crumbs, almond extract, brandy and egg white. Stir until thoroughly mixed. Heat a small skillet over high heat for 1 minute, add the almonds, then turn and toss them until golden and lightly toasted. Add the almonds to the fruit mixture and toss.
Spoon the filling into the cavities of each peach half, heaping up the filling and pressing it together gently. Sprinkle with the brown sugar. Cover the baking dish with foil.
Bake the peaches until tender, about 25 minutes. Remove the foil, increase the oven temperature to 400°F (200°C), and bake until the topping is golden brown, 5 minutes more. Serve warm with a scoop of light sour cream or ice cream, if desired.
Per Serving: 174 Calories, 45 calories from fat, 5 g fat, 1 g saturdated fat, 4mg cholesterol, 30g carbohydrate, 3g fibre, 21 g sugars, 3 g protein