Baked Peaches From the Piedmont
Yield
8 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
peaches
ripe |
|
| ⅓ | cup |
sugar
|
|
| 8 | each |
almond macaroons
italian, crushed such as amaretti di saronno |
* |
| 1 | each |
egg yolks
|
*
|
| 4 | tablespoons |
butter, unsalted
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
peaches
ripe |
|
| 79 | ml |
sugar
|
|
| 8 | each |
almond macaroons
italian, crushed such as amaretti di saronno |
* |
| 1 | each |
egg yolks
|
*
|
| 6E+1 | ml |
butter, unsalted
melted |
|
Directions
Try this with white peaches, if available, for a subtle variation on the original.
PREHEAT THE OVEN TO 350℉ (180℃) and set a rack in the middle level. Rinse, halve and pit the peaches. Purée 2 of the peach halves in a food processor. Place the purée in a bowl and add the sugar, crushed macaroons and the egg yolk.
Cover each peach half with this filling and place the peach halves in a buttered baking dish . Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color.
Serve hot or at room temperature.
