Baked Stuffed Peaches Food

PEACH CRISP STUFFED BAKED PEACHES

Steps:

• Preheat oven to 400. Lightly grease a baking sheet or muffin pan (if peaches are small enough to fit into the muffin holes) and set aside.
• First, prepare the crumble topping. In a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Cut in the butter with a pastry knife, or two forks, or with your hands until mixture is crumbly. Set aside.
• Next prepare the peaches and filling. Cut ¼ inch off of the top of 5 peaches. Remove and discard the pits (see note) and scoop out the remaining flesh so the peaches are hollowed out (leave about ¼ inch of the outermost flesh/skin intact so they don't fall apart. ) Dice the flesh (just cut into ½ inch pieces or so) and add to a medium sauce pan. For the remaining peaches, peel the peaches, then cut into wedges, then dice and add those pieces to the pan.
• Add butter, brown sugar, and cinnamon to the pan. Saute over medium heat about 5 minutes until peaches are very tender. Divide this mixture between each of the hollowed peaches. Top with the crumble mixture, then place on prepared baking sheet (or muffin tin) and bake for 12-15 minutes. Optional: sprinkle with coarse sea salt after removing from oven.
• Top with vanilla ice cream and caramel sauce if desired. Serve immediately.

STUFFED BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
• Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
• Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
• Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

AMARETTI-STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
• Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.

STUFFED PEACHES

Steps:

• Mix cheese, sultanas and nuts and make into 6 small balls (if balls are very soft, chill the mixture in the refrigerator for a short time).
• Arrange peach halves on a lettuce leaf in two individual bowls or glasses and place three cheese balls into each.
• Serve chilled.

BAKED PEACHES STUFFED WITH ALMONDS

Steps:

• Preheat Oven to 350.
• Wash and Halve and pit Peaches, place in greased pie plate or similar style pan cut side up.
• Mix together butter and sugar until smooth (mixer not required) stir in crushed almonds.
• Top each half of peach with topping.
• If desired, sprinkle with a little brown sugar and drizzle 1 ounce of Grand Marnier, Cointreau or similar liquer over peaches.
• Bake Uncovered approx 20 minutes, peaches are done when topping is browned and peaches are softened, bake longer for a softer peach.
• Use this recipe for baked apples or pears, increase baking time for harder fruits.
• When serving top with some of the sauce that forms in the pan and Whipped cream.

AMARETTI STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
• Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.

STUFFED PEACHES

Steps:

• Pre heat the oven to moderately hot.
• Cut the peaches in half and remove the stones. With a teaspoon remove some of the flesh from the centres. Chop this and place in a bowl with the crushed biscuits, liqueur. egg yolks, sugar, almonds and most of the butter and mix well.
• Stuff each peach with the mixture and top each with a knob of butter. Put them on an oiled baking tray and cook in a moderately hot oven for 35-40 minutes.
• Arrange the peaches on a serving dish and sprinkle with icing sugar to serve. Extra biscuits can be served alongside peaches.