Stuffed Baked 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.

PEACHES STUFFED WITH AMARETTI COOKIES

Steps:

• Preheat the oven to 375 degrees F. Butter the bottom of an 8-inch baking dish and set aside.
• Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. In the bowl of a food processor, add the amaretti cookies and pulse until finely crumbled. Divide the amaretti crumbs between the peaches. Fill the center of each peach with the amaretti cookie crumbs. Sprinkle 1/2 teaspoon of sugar over each. Dot each peach with 1/2 teaspoon of butter.
• Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.

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.

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.