Stuffed Peaches

Fresh peach halves are filled with cookie crumbs, ground almonds & cocoa powder, and baked in a sweetened brandy-butter sauce.

Ingredients:

• 6 large ripe freestone peaches
• 2 oz amaretti cookies
• 2 teaspoons unsweetened cocoa powder
• 1 oz ground almonds
• 6 tablespoons butter
• 1/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons cognac (brandy)
• Whipped cream

Directions:

Preheat oven to 375 degrees. Cut peaches in half and remove pits. Enlarge holes left by the pits a little bit with a teaspoon. Butter a baking dish that is large enough to snugly hold all peach halves. Place amaretti cookies into a zipper-lock bag and crush into crumbs with a rolling pin. Combine ameretti crumbs, almonds and cocoa together and fill peach holes with mixture. Place half a tablespoon butter on top of each peach half and sprinkle with 1/2 teaspoon granulated sugar. Place baking dish in oven for 15 minutes, then remove dish, add 1 teaspoon of cognac to each peach half and the rest of the butter, sugar and cognac to bottom of pan. Bake 15 minutes more until peaches are tender. Remove dish from oven and cool to room temperature. Serve with pan juices and whipped cream.

Number of Servings: 6