Baked Stuffed Peaches
Yield
12 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | grams |
almonds
ground |
|
| ¾ | cup |
amaretti (almond-flavored wafer cookies)
ground |
* |
| 50 | grams |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | each |
eggs
whole, beaten |
|
| 6 | each |
peaches
freestone |
|
| 1 | x |
butter
|
*
|
| ½ | cup |
marsala wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | grams |
almonds
ground |
|
| 177 | ml |
amaretti (almond-flavored wafer cookies)
ground |
* |
| 5E+1 | grams |
sugar
|
|
| 2 | each |
egg yolks
|
*
|
| 1 | each |
eggs
whole, beaten |
|
| 6 | each |
peaches
freestone |
|
| 1 | x |
butter
|
*
|
| 118 | ml |
marsala wine
|
*
|
Directions
Combine the sugar, ground almonds and amaretti.
Gradually stir in the beaten egg, adding just enough egg so the mixture holds together; don't let it become too wet to hold its shape.
Form the mixture into 12 balls approx. the size of walnuts.
Butter a shallow baking dish . Halve the peaches and remove the pits, placing the halves cut-side up in the dish.
Press a ball of the almond mixture into the cavity of each peach half. Dot the tops with butter, and drizzle marsala over all.
Bake at 190 cup (375 F) for around 30 minutes until the almond mixture is golden and crusty.
Serve warm or chilled.
