Baked Peaches From The Piedmont
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains, Eggs | Italian | Desserts, Fruits/nuts, Italian | 8 | Servings |
INGREDIENTS
| 6 | Ripe peaches | |
| 1/3 | c | Sugar |
| 8 | Italian macaroons, crushed | |
| such as Amaretti di | ||
| Saronno | ||
| 1 | Egg yolk | |
| 4 | T | Unsalted butter, melted |
INSTRUCTIONS
Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 136
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 37.8mg
Sodium: 1.9mg
Potassium: 227.9mg
Carbohydrates: 19.6g
Fiber: 1.8g
Sugar: 18.2g
Protein: 1.5g