Peaches are stuffed with a fig and pine nut mixture, soaked in wine, and topped with brandy before baking. I learned this amazing recipe from an Italian woman while in Italy and I never forgot it. It's easy, healthy, and so good.

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.

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  • Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.

  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts

172 calories; protein 2.3g 5% DV; carbohydrates 16.1g 5% DV; fat 4.4g 7% DV; cholesterolmg; sodium 4.2mg. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2010
Holy moly this was good! Needed to find a way to use the fresh figs I had picked at my best friend's house. The combination was wonderful. I didn't use the food processor to grind up the figs and pine nuts just cause I didn't have one available to me...but I think that it gave it a great textural element. Next time I might toast the nuts prior to combining them with the figs. Thank you Laura for sharing this recipe; this was a great way to end our Italian feast. Read More
(8)

Most helpful critical review

Rating: 3 stars
08/20/2010
I used nectarines instead of peaches. I liked the baked nectarines in the alcohol but not the topping. If I make it again I will reduce the amount of nuts and add a little honey to the topping. Also based on DILLORDONEZ's review I cut the alcohol in half and it was still too much so I'd cut it down even more. Read More
(7)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/31/2010
Holy moly this was good! Needed to find a way to use the fresh figs I had picked at my best friend's house. The combination was wonderful. I didn't use the food processor to grind up the figs and pine nuts just cause I didn't have one available to me...but I think that it gave it a great textural element. Next time I might toast the nuts prior to combining them with the figs. Thank you Laura for sharing this recipe; this was a great way to end our Italian feast. Read More
(8)
Rating: 5 stars
08/02/2010
Absolutely delicious. Next time though I'll cut the alcohol by a lot. It was way more than needed and I felt like I was just wasting good wine. Read More
(8)
Rating: 3 stars
08/20/2010
I used nectarines instead of peaches. I liked the baked nectarines in the alcohol but not the topping. If I make it again I will reduce the amount of nuts and add a little honey to the topping. Also based on DILLORDONEZ's review I cut the alcohol in half and it was still too much so I'd cut it down even more. Read More
(7)
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Rating: 4 stars
09/02/2011
Really flavorful but we topped it with a scoop of vanilla ice cream (husband) and/or a spoonful of greek yogurt (me). Perfect. Next time I dont think I will process the pine nuts and figs in the food processor though. Needs a little contrasting texture and crunch. Read More
(4)
Rating: 4 stars
09/02/2018
9.1.18 My figs were very ripe and I was concerned that if I put them in the blender they d turn to mush so I chopped them as well as the pine nuts. Honestly I did use the ingredients in the recipe but I didn t measure just eyeballed everything. Definitely would roast the pine nuts in the future but the nut-fig filling on the nectarines (yes I used nectarines not peaches) was very good. Super simple to make with nice presentation actually a little elegant in its simplicity. Read More