Baked Almond-Stuffed Peaches
Try a variation featuring apples and stuffing them with a cinnamon macaroon filling. The fruit can be served with low-fat sour cream or vanilla ice cream.
[quicklook-recipe prep_time=”30 min” cook_time=”35 min” serves=”8″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
- 5 large peaches, ripe but firm
- 10 dried apricot halves, finely chopped
- 6 packaged amaretti cookies, crumbled
- 2 teaspoons almond extract
- 1 tablespoon brandy
- 1 large egg white
- 1/3 cup chopped, blanched almonds
- 1/4 cup packed light brown sugar
To serve (optional)
Low-fat sour cream or vanilla ice cream
[step-list-wrapper title=”How to make it” time=”1 hour, 5 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 350°F. Half-fill a large saucepan with water and bring to a boil over high heat. Cut 4 of the peaches in half (do not peel) and remove the pits. Slide the peaches into the boiling water and cook just until they begin to soften, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Place the peaches cut side up in a shallow baking dish.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]To make the filling, peel, pit, and finely chop the remaining peach and place in a medium bowl. Add the dried apricots, amaretti crumbs, almond extract, brandy, and egg white. Stir until thoroughly mixed.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]Heat a small skillet over high heat for 1 minute, add the almonds, then turn and toss them until golden and lightly toasted. Add the almonds to the fruit mixture and toss.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]Spoon the filling into the cavities of each peach half, heaping up the filling and pressing it together gently. Sprinkle with the brown sugar. Cover the baking dish with foil.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Bake the peaches until tender, about 25 minutes. Remove the foil, increase the oven temperature to 400°F, and bake until the topping is golden brown, 5 minutes more. Serve warm with a scoop of low-fat sour cream or ice cream, if desired.[/step-item][/step-list-wrapper]
Some More Ideas
Baked raisin-stuffed apples: Instead of the peaches, substitute 5 large red-skinned baking apples (about 2 1/2
pounds), such as Cortland, Jonathan, or Rome Beauty. Cut 4 of the apples in half (do not peel) and core. Instead of the amaretti filling, use the remaining peeled, cored, chopped apple, 1 cup coconut macaroon crumbs, 1/2 cup golden raisins, 1 teaspoon vanilla extract, 1 tablespoon light rum, 1 teaspoon ground cinnamon, and 1 large egg white.
Baked cherry-stuffed pears: Substitute 5 large ripe pears for the peaches and 3/4 cup dried cherries for the apricots.
Baked cranberry-stuffed nectarines: Use 5 large ripe nectarines for the peaches and 3/4 cup dried cranberries for the apricots. Use 1/3 cup chopped pistachios in place of the almonds.
- Dried apricots are a good source of potassium, which is needed to maintain normal blood pressure.
- Amaretti cookies are a type of macaroon made with whipped egg whites and almond paste. Because they are made with a meringue, they are lower in fat than many other cookies.
[nutrition-info calories=”174″ calories_fat=”48″ fat=”5g” sat_fat=”1g” choles=”4mg” sodium=”56mg” carbs=”30g” sugars=”21g” protein=”3g” fiber=”3g”]
Good source of riboflavin, vitamin A, vitamin C.
Exchanges: carbohydrate 2, fat 1/2