| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 75 | g | Ground almonds |
| 3/4 | c | Ground amaretti |
| 50 | g | Sugar |
| 2 | Egg yolks or | |
| 1 | Whole egg; beaten | |
| 6 | Freestone peaches | |
| Butter | ||
| 1/2 | c | Marsala |
INSTRUCTIONS
1. Combine the sugar, ground almonds and amaretti. 2. Gradually stir in the beaten egg, adding just enough egg so the mixture holds together; don't let it become too wet to hold its shape. 3. Form the mixture into 12 balls approx. the size of walnuts. 4. Butter a shallow baking dish. Halve the peaches and remove the pits, placing the halves cut-side up in the dish. 5. Press a ball of the almond mixture into the cavity of each peach half. Dot the tops with butter, and drizzle marsala over all. 6. Bake at 190 F8C for around 30 mins. until the almond mixture is golden and crusty. Serve warm or chilled. Date: Tue, 11 Jun 1996 10:02:19 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Stephanie Hawkins hawkins@jessica.stanford.edu MC-Recipe Digest V1 #114 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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