Recipes: Baked Stuffed Peaches For Summer Dessert

Margaret Johnson shares her recipe for stuffed peaches.

With peaches in great supply at local farm stands, you’ll love this recipe for baked peaches filled with ground almonds and amaretti cookies. Top them with vanilla ice cream, crème fraîche, or mascarpone cheese.

1/2 cup ground almonds

6 amaretti cookies, crumbled

½ cup brown sugar

2 tbsp. white rum or sweet white wine

6 peaches, halved and pitted

6 cinnamon sticks

1. Preheat the oven to 350º F. In a medium bowl, combine the almonds, cookies, brown sugar and rum or wine. Scoop out enough peach pulp from the center of each peach with a melon ball cutter or spoon to create a 1-inch deep cavity.

2. Place the peaches in a glass baking dish and fill each with the almond filling. Top each with a cinnamon stick.

3. Cover with foil and bake for 30-35 minutes, or until the fruit starts to collapse. Serve warm or at room temperature.

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Editor's Note: Margaret M. Johnson is the author of seven cookbooks, including “Flavors of Ireland,” now available from iTUnes.


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