BAKED CHICKEN WITH PEACHES
Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.
Provided by LOREERIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
- Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g
CHEESECAKE-STUFFED PEACHES
Cheesecake-Stuffed Peaches
Provided by BHG Test Kitchen
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper; set aside. Trim a very thin slice from the round side of each peach half so halves stand flat on the baking pan. Dip peach halves in melted butter to coat. Arrange peach halves, cut sides up, in prepared pan. Sprinkle cut sides of peaches with cinnamon-sugar; set aside.
- In a medium mixing bowl beat cream cheese with a mixer on medium speed until smooth. Add sugar, egg yolk, and vanilla. Beat until combined. Spoon cream cheese mixture into peach centers.
- Bake, uncovered, about 30 minutes or until lightly browned and softened. Serve warm or at room temperature.
Nutrition Facts : Calories 261 kcal, Carbohydrate 30 g, Cholesterol 76 mg, Protein 3 g, SaturatedFat 9 g, Sodium 117 mg, Sugar 28 g, Fat 15 g, UnsaturatedFat 5 g
PEACH CRISP STUFFED BAKED PEACHES
Juicy yellow peaches filled with peach crisp, baked, and topped with creamy vanilla ice cream and caramel sauce.
Provided by Tiffany
Categories Dessert
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400. Lightly grease a baking sheet or muffin pan (if peaches are small enough to fit into the muffin holes) and set aside.
- First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
- Next prepare the peaches and filling. Cut ¼ inch off of the top of 5 peaches. Remove and discard the pits (see note) and scoop out the remaining flesh so the peaches are hollowed out (leave about ¼ inch of the outermost flesh/skin intact so they don't fall apart. ) Dice the flesh (just cut into ½ inch pieces or so) and add to a medium sauce pan. For the remaining peaches, peel the peaches, then cut into wedges, then dice and add those pieces to the pan.
- Add butter, brown sugar, and cinnamon to the pan. Saute over medium heat about 5 minutes until peaches are very tender. Divide this mixture between each of the hollowed peaches. Top with the crumble mixture, then place on prepared baking sheet (or muffin tin) and bake for 12-15 minutes. Optional: sprinkle with coarse sea salt after removing from oven.
- Top with vanilla ice cream and caramel sauce if desired. Serve immediately.
Nutrition Facts : Calories 174 kcal, Carbohydrate 40 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 119 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
BAKED STUFFED PEACHES
Baked Stuffed Peaches served with Mascarpone Cheese are the perfect ending to any meal. You could also serve with whipped cream or ice cream, your choice!
Provided by Anna
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 375° F.
- Butter a 9x13-inch glass baking dish. Set aside.
- Wash the peaches, cut in half and twist the two halves in opposite directions to release the pit.
- Using a melon baller or small spoon, scoop some of the flesh from the pit area to make a hole. Be sure to leave at least 1/2-inch of peach flesh on the sides and bottom to maintain the shape of fruit as it bakes.
- Put the scooped fruit into a medium bowl. And mash with a pastry blender or fork.
- Add the almonds, brown sugar, softened butter, and egg white to the bowl and mix together.
- Place the peach halves into the prepared pan, then evenly divide the stuffing mixture among the halves. You should have enough to mound it slightly in the center of each peach.
- Sprinkle the stuffed peaches with cinnamon. Then place in the preheated oven and bake for 25 to 30 minutes. They are done when the peach flesh is easily pierced with a fork.
- Divide between plates or serving bowls. Add a dollop of mascarpone cheese, whipped cream or ice cream and enjoy!
STUFFED BAKED PEACHES
Quick and light peaches with a twist, served warm or at room temp.
Provided by Kim Nichols
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 40m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 27.4 g, Cholesterol 30.5 mg, Fat 16 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 7.6 g, Sodium 90.9 mg, Sugar 25.4 g
AMARETTI-STUFFED PEACHES
Categories Dessert Bake Peach Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
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.
EASY OVEN BAKED STUFFED PEACHES - AMAZING FRUIT DESSERTS
These amazing oven baked stuffed peaches are great for dinner parties or brunch! Put those fresh peaches to use with this wonderful recipe!
Provided by Nellie
Time 35m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees
- Slice peach in half, remove the pit with a spoon (not a knife!)
- Scoop out peach pulp creating a 2 inch circle in the center of each halfFinely chop the pulp.
- In a bowl combine peach pulp, dried fruit, almonds, 2 tbsp peach juice, spices and Graham cracker crumbs.
- Mix well and divide evenly among the peaches Place the stuffed peaches in the baking dish. Pour nectar or peach juice/syrup into the dish Bake covered for 35 mins.
- Remove foil and bake 10-15 min or until peaches are tender. Drizzle peaches with syrup from dish.
- Serve with yogurt or ice cream.
Nutrition Facts : Calories 337 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 103 grams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
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- 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, and using 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.
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- Preheat oven to 350°F/175°C and butter a baking dish large enough to fit the peach halves in a single layer.
- With a teaspoon or a melon baller, scoop out about a teaspoon of pulp from each half enlarging the cavity. Reserve the pulp.
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- Preheat oven to 350°F degrees. Butter a baking dish that is big enough to hold your peaches and set aside.
- Using a melon baller, scoop out and discard the red flesh from the center of each peach, create a cavity large enough to hold streusel but leave enough flesh to give the peach stability. Place peaches cut side up in your baking dish.
- In a mixer fitted with the paddle attachment, combine flour, sugars, cinnamon, salt, pecans, and oats. Add in diced butter and mix on low until the mixture is crumbly and the butter is pea sized or smaller.
- Fill the center of each peach with the streusel mixture. Bake peaches for 35-45 minutes, until the topping is lightly browned and the peaches have softened but are still holding their shape.
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Servings 4Total Time 1 hrCategory Peach
- Preheat the oven to 350°. Using a sharp knife, halve 4 of the peaches lengthwise and remove the pits. Using a melon baller or a teaspoon, scoop about 2 teaspoons of flesh out of each peach half, leaving a 1/2-inch-thick shell all around. Coarsely chop the peach flesh and transfer it to a small bowl. Peel and coarsely chop the remaining whole peach and add it to the bowl. Stir in the crushed amaretti cookies.
- Lightly butter an 8-inch-square baking dish and arrange the peach halves in it, cut side up. Stuff each peach half with 2 tablespoons of the peach-amaretti filling. Bake for about 40 minutes, until the peaches are tender and the filling is golden brown.
- Meanwhile, bring a medium saucepan of water to a simmer; keep warm over moderately low heat. Fill a large bowl with ice water. In a large stainless steel bowl, using a hand mixer, beat the egg yolks with the sugar at medium speed for about 1 minute. Add the Marsala, saffron threads and a small pinch of salt. Continue beating at medium speed until the mixture is thick and very frothy, about 3 minutes longer.
- Set the stainless steel bowl over the saucepan of simmering water and beat the zabaglione until doubled in volume and the consistency resembles softly beaten egg whites, about 8 minutes. Transfer the bowl to the ice water bath and continue beating the zabaglione at medium speed until it holds very soft peaks, about 2 minutes. Serve immediately with the warm peaches.
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- Heat the oven to 350 degrees. With a small, sharp knife or a melon baller, enlarge the cavity in each peach half where the pit was. Cut carefully, you don't want to break through the peach. Use about 1 teaspoon of butter to grease a small baking dish and arrange the peach halves in it, cut-side up. Chop the extra peach parts and put them in a mixing bowl.
- Put the gingersnaps in a plastic bag and crush them lightly with a rolling pin. You don't want the crumbs to be too fine, they should be in small chunks. Add this to the chopped peaches. Add the egg yolks and sugar and stir vigorously with a wooden spoon to make a moist paste.
- Divide the filling equally among the peach halves, mounding it in the center and spreading it gently to cover as much of the cut side of the peach as possible. Dot each peach with about 1 teaspoon of butter and sprinkle it with a little sugar.
- Bake until the tops are brown and crisp and the peaches are soft and fragrant, 45 to 50 minutes. Serve warm, with a little lightly sweetened whipped cream or vanilla ice cream.
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