Almond-Stuffed Peaches

1. 1

   Preheat oven to 375F

2. 2

   Cut peaches in half and remove the pit.

3. 3

   Remove a little of the pulp from the center of each peach half to create a slightly larger cavity, reserving the removed pulp.

4. 4

   Put the peach halves in a casserole dish skin-down.

5. 5

   Mash the removed pulp in a bowl.

6. 6

   Add the almonds, ameretti cookies, egg yolk, and wine.

7. 7

   Mix well.

8. 8

   Fill each peach half with a spoonful of the almond mixture.

9. 9

   Cut a piece of the butter and place it on top of the filling.

10. 10

    Bake for 25-30 minutes until the filling is golden-brown and the peaches are tender but still firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.