Sunday, May 27, 2012

Stuffed Baked Peaches


So for this month's What Baking Challenge, Ammie from Adventures in My Kitchen, chose for us to bake with in season, local produce. For me, that meant some delicious peaches! This recipe is simple and sweet with very little prep work or time. Perfect for spring and summer get-to-togethers! Enjoy!


3 peaches, halved, and pitted
1/3 cup honey (I used a dark honey from a local farm)
1/2 cup chardonnay or any other white wine
1 tsp almond extract
1 tsp caramel flavoring
1 cup flour
1/2 tsp cinnamon
3 tsp brown sugar
1/2 cup cookie crumbs (shortbread, amaretti, or lemon)
2 tbsp butter, melted


1. Using a small cookie scoop or melon baller, scoop out a small hole in each peach halve. Place peaches skin side down in a baking pan.


2. Mix honey, white wine, almond extract, and caramel flavoring in a small bowl. Pour atop peaches, letting all extra liquid collect into pan as well.

3. Bake on 300 for 10 minutes to soften peaches. While they begin to bake, mix the *stuffing*.

4. To make the stuffing, which is similar to a streusel or crumb cake topping, combine flour, brown sugar, cinnamon, cookie crumbs, and butter with a fork.

5. Take the peaches out of the oven, and scoop stuffing into the cavities. Return to the oven for 30 more minutes on 350 degrees. Serve warm with fresh cream, ice cream, or eat them just as they are! Feel free to drizzle with leftover glaze in pan.

4 comments:

  1. I don't recall ever making baked peaches, but this recipe has me itching for peach season to arrive! Thanks for submitting it to What's Baking!

    ReplyDelete
  2. Hi,
    I found your lovely blog through Pinterest and would like to invite you to share this delicious looking recipe, and any other posts, at my Creative Thursday Link Party (open each week through Monday) www.michellestastycreations.blogspot.com. Have a wonderful week.

    Michelle

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    ReplyDelete
  4. Hi from another Italian girl! :) I just started reading your blog (I have a food blog of my own, although I've recently branched out to more than just recipe posts), and I absolutely love all of your recipes. Thanks for sharing!

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