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!
Cuisine: American, Italian
Keyword: Baked Stuffed Peaches
Servings: 8peach halves
4firm ripe peaches
6Tablespoonsground almonds, I use my mini-prep Cuisinart to chop the almonds
1/3cuppacked brown sugar
1egg white, lightly beaten
Cinnamon, for sprinkling
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!
A Gr8 Idea:
A friend of mine said she'd like to spread the filling on some toast... sounds delicious to me!