-
1
Preheat the oven to 375F.
-
2
Halve the peaches and remove the pits.
-
3
Arrange the peaches in a shallow gratin dish, cut-side up, in a snug single layer.
-
4
If you like, fill the cavity of each peach with berries.
-
5
Sprinkle the sugar over the peaches and berriesmore or less, depending on the fruits sweetness.
-
6
Drizzle the wine or water over the fruit.
-
7
Bake the peaches for about 20 minutes, until juicy and tender.
-
8
Serve warm with their juices and, if you like, with softly whipped cream or vanilla ice cream.
-
9
If you prefer, peel the peaches before baking: Drop the peaches in boiling water for 20 seconds or so, just enough to loosen the skins.
-
10
Lift them out and plunge immediately into ice water.
-
11
When cool, slip off the skins.
-
12
In place of the berries, the peaches are delicious baked with an almond stuffing: Cream together 1/4 cup butter and 1 tablespoon sugar.
-
13
Blend in 1 small egg yolk, 1/4 cup lightly toasted and chopped almonds, and 4 crushed macaroon cookies.
-
14
Spoon the stuffing into the cavities of the peaches and bake.
-
15
The stuffing is equally good with pears, nectarines, or apricots.
