Be the first to Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 4 ripe freestone peaches
- 1 Tablespoon butter
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped almonds
- 6 Italian almond macaroons, such as Amaretti, crushed
- 1 Tablespoon almond liqueur, such as amaretto
- 1 egg yolk
Preparation:
Preheat oven to 350 degrees F.
Cut peaches in half from stem to root end. Give a little twist to free one side from pit. Gently twist pit from peach half and discard. Place peach halves, cut side up, in a 10-inch baking dish greased with butter.
In a medium bowl, combine brown sugar, almonds, macaroons, almond amaretto liqueur, and egg yolk. Beat with a fork to blend well. Stuff each peach hollow with almond mixture.
Bake 15 to 20 minutes, or until peaches are soft but still hold their shape. Serve warm with soft whipped cream and a glass of Amaretto.
Yield: 4 to 8 servings
Recipe Source: Arqua Restaurant, New York City, New York
Reprinted with permission.
Cut peaches in half from stem to root end. Give a little twist to free one side from pit. Gently twist pit from peach half and discard. Place peach halves, cut side up, in a 10-inch baking dish greased with butter.
In a medium bowl, combine brown sugar, almonds, macaroons, almond amaretto liqueur, and egg yolk. Beat with a fork to blend well. Stuff each peach hollow with almond mixture.
Bake 15 to 20 minutes, or until peaches are soft but still hold their shape. Serve warm with soft whipped cream and a glass of Amaretto.
Yield: 4 to 8 servings
Recipe Source: Arqua Restaurant, New York City, New York
Reprinted with permission.
