The stuffing is made with crushed cookies mixed with butter, brown sugar, and toasted almonds (toast whole almonds in a 350° oven for 10 minutes or until they start to brown lightly and smell good; cool and chop). After removing the peaches from the oven, a small amount of liqueur is poured over each one, adding moistness and flavor; the alcohol sizzles and evaporates immediately.
Since Stuffed Fresh Peaches are mostly fruit, there’s always room for this dessert.
1 tablespoon butter
4 medium fresh peaches
1/4 cup butter
3 tablespoons brown sugar
3/4 cup coarsely crushed coconut cookies
1/4 cup chopped toasted almonds
2 tablespoons amaretto liqueur
2 cups sweetened whipped cream
- Preheat the oven to 350°.
- Smear the 1 tablespoon butter onto the bottom of a 2-quart shallow casserole dish that will accommodate 8 peach halves in one layer.
- Bring a pot of water to a boil, add the peaches and let sit in the boiling water for 1 minute.
- Transfer the peaches to a bowl of ice water.
- Halve the peaches, remove the skins and pits, and arrange them cut side up in the prepared dish.
- Place the butter in a microwaveable container and microwave for 30-45 seconds or until melted.
- Stir in the brown sugar until smooth.
- Add the cookie crumbs and almonds; mix well.
- Divide the cookie crumb mixture among the peaches, pressing down a little to make the stuffing compact.
- Bake for 20-25 minutes or until the stuffing is lightly browned.
- Remove from the oven and pour a teaspoon Amaretto liqueur over the top of each of the peaches.
- Serve warm with the whipped cream.
Amount Per Serving
Calories 168 Calories from Fat 118
Percent Total Calories From: Fat 70% Protein 4% Carb. 25%
Nutrient Amount per Serving
Total Fat 13 g
Saturated Fat 7 g
Cholesterol 31 mg
Sodium 95 mg
Total Carbohydrate 11 g
Dietary Fiber 1 g
Sugars 0 g
Protein 2 g
Vitamin A 13% Vitamin C 5% Calcium 0% Iron 2%