Shelly's Recipe

ALMOND STUFFED PEACHES

Category: Fruit Desserts

4 firm fresh peaches
1/4 cup blanched almonds, lightly toasted and finely ground
1/3 cup ground amaretti cookies
2 tsp sweet wine
1 egg yolk
2 tbsp unsalted butter

Garnish
Whipped Cream
Toasted Sliced Almonds

Preheat the oven to 375. Cut the peaches in half by cutting along the crease in a circle around the peach then lightly twisting each half in opposite directions. Remove the pit. Use a sharp knife and carefully remove a little of the pulp to create a larger cavity in each peach half being careful to leave enough peach around the skin to have a shell to hold the filling. Set aside the removed pulp to a bowl and mash with a fork.

Put the peach halves in a casserole dish large enough to hold them all skin side down. Add the almonds, amaretti, egg yolk and sweet wine to the peach pulp and mix well. Fill each peach half with a spoonful of the almond mixture filling the cavities. Cut a piece of the butter and place on top of the filling in each peach half. Bake for about 25 to 30 minutes until the filling is golden brown and the peaches are tender but firm. Serve with a dollop of whipped cream and a sprinkling of toasted sliced almonds. Serves 4