Peaches Piedmont-style
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 6 | Servings | ||
INGREDIENTS
| 7 | Peaches | |
| 2 | T | Sugar |
| 1 | T | Butter, softened |
| 8 | Amaretti cookies, finely | |
| chopped | ||
| 1 | Egg yolk | |
| 1 | t | Rum |
| 1 | oz | Chocolate, chopped |
INSTRUCTIONS
Heat the oven to 375 degrees. Cut 6 of the peaches in half and scoop out about a teaspoon of pulp from each peach half, putting the pulp in a separate bowl. Peel and pit the remaining peach. Roughly chop and place in the bowl with the pulp. Add the remaining ingredients to the pulp and mix well. Fill the peach halves with the pulp filling and place in a buttered baking dish just large enough to hold the peaches. Bake until tender, about 30 minutes. Serve warm or at room temperature. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking 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: 124
Calories From Fat: 40
Total Fat: 4.7g
Cholesterol: 35.1mg
Sodium: 120.2mg
Potassium: 331.6mg
Carbohydrates: 20g
Fiber: 3.4g
Sugar: 14g
Protein: 3.2g