Decadent Baked Peaches With Almond Cookie Stuffing

Turn fresh peaches into a fabulous warm dessert by stuffing them with dried apricots, toasted almonds and crushed amaretti cookie crumbs, then baking them in the oven until they are brown and bubbly. Try a variation featuring apples and stuffing them with a cinnamon macaroon filling. Our baked peaches with almond cookie stuffing recipe can be served with light sour cream or vanilla ice cream.

Baked Peaches With Almond Cookie Stuffing

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Recipe courtesy of Eat to Beat Diabetes.

Baked Peaches With Almond Cookie Stuffing

Print Recipe

Recipe courtesy of Eat to Beat Diabetes.

Servings	Prep Time	Cook Time
8servings	30minutes	35minutes

Servings	Prep Time
8servings	30minutes

Cook Time

35minutes

• Course Desserts
• Cuisine Desserts & Drinks

Ingredients

• 5 large peaches ripe but firm
• Stuffing
• 10 dried apricot halves
• 6 packaged amaretti cookies crumbled
• 2 tsp almond extract
• 1 tbsp brandy
• 1 large egg white
• 1/3 cup chopped, blanched almonds
• 1/4 cup lightly packed brown sugar
• Optional
• light sour cream
• vanilla ice cream

Servings: servings

Units:MetricUS Imperial

Ingredients 5 large peaches ripe but firm Stuffing 10 dried apricot halves 6 packaged amaretti cookies crumbled 2 tsp almond extract 1 tbsp brandy 1 large egg white 1/3 cup chopped, blanched almonds 1/4 cup lightly packed brown sugar Optional light sour cream vanilla ice cream Servings: servings Units:MetricUS Imperial

Course Desserts Cuisine Desserts & Drinks

Instructions

1. Preheat the oven to 350°F (180°C).
2. Half-fill a large saucepan with water and bring to a boil over high heat.
3. Cut 4 of the peaches in half (do not peel) and remove the pits.
4. Slide the peaches into the boiling water and cook just until they begin to soften, about 2 minutes.
5. Using a slotted spoon, transfer to paper towels to drain.
6. Place the peaches cut side up in a shallow baking dish.
7. To make the filling, peel, pit and finely chop the remaining peach and place in a medium bowl.
8. Add the dried apricots, amaretti crumbs, almond extract, brandy and egg white. Stir until thoroughly mixed.
9. Heat a small skillet over high heat for 1 minute, add the almonds, then turn and toss them until golden and lightly toasted. Add the almonds to the fruit mixture and toss.
10. Spoon the filling into the cavities of each peach half, heaping up the filling and pressing it together gently. Sprinkle with the brown sugar. Cover the baking dish with foil.
11. Bake the peaches until tender, about 25 minutes. Remove the foil, increase the oven temperature to 400°F (200°C), and bake until the topping is golden brown, 5 minutes more.
12. Serve warm with a scoop of light sour cream or ice cream, if desired.

Recipe Notes

Per Serving: 174 Calories, 45 calories from fat, 5 g fat, 1 g saturdated fat, 4mg cholesterol, 30g carbohydrate, 3g fibre, 21 g sugars, 3 g protein

 

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