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Stuffed Peaches

  • August 2, 2011
New Jersey may not be the largest producer of peaches in the U.S. (we’re fourth) but when summer rolls around, peaches from the Garden State can’t be beat. When they’re in season and perfectly ripe, their fragrant juices and fleshy interior make them irresistible. It’s hard to improve on all this raw deliciousness, but give this recipe a try when you want something a little special but don’t want to work too hard to get it.
You can make it in a casserole:
Or try it on the grill if it’s too hot to turn on the oven:
It’s quick to put together, it cooks in only 15 minutes and it’s delicious. Just don’t expect to get the same results with out-of-season cotton-y peaches.
A little ice cream makes it even better.



Stuffed Peaches

Printable Recipe Here

For four large peaches:

1 cup (about 3 1/2 ounces) crushed amaretti cookie crumbs
2 T. butter, softened
2 T. marsala wine
1 T. brown sugar
dash of cinnamon
a few slivered almonds

1 cup marsala wine

Mix the amaretti, butter, the 2 T. marsala wine, brown sugar and cinnamon in a food processor. Wash the peaches well, remove the pit and fill the center area with the stuffing. Place in a small oven proof casserole and pour in the marsala wine. Bake at 425 degrees for 15 minutes, topping with slivered almonds for the last five minutes. Alternately, place in an aluminum pan over a grill. Close cover and cook for about 15 minutes. Sprinkle with slivered almonds for the last five minutes.