Almond Stuffed Peaches Recipes

BAKED PEACHES STUFFED WITH ALMONDS

Steps:

• Preheat Oven to 350.
• Wash and Halve and pit Peaches, place in greased pie plate or similar style pan cut side up.
• Mix together butter and sugar until smooth (mixer not required) stir in crushed almonds.
• Top each half of peach with topping.
• If desired, sprinkle with a little brown sugar and drizzle 1 ounce of Grand Marnier, Cointreau or similar liquer over peaches.
• Bake Uncovered approx 20 minutes, peaches are done when topping is browned and peaches are softened, bake longer for a softer peach.
• Use this recipe for baked apples or pears, increase baking time for harder fruits.
• When serving top with some of the sauce that forms in the pan and Whipped cream.

STUFFED BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
• Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
• Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
• Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

AMARETTI-STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
• Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.