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Stuffed Baked Peaches

Kim Nichols

"Quick and light peaches with a twist, served warm or at room temp."
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40 m servings 279 cals
Original recipe yields 4 servings (4 peach halves)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
  3. Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
  4. Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
  5. Bake in preheated oven until the peaches are tender, 20 to 30 minutes.


  • Cook's Note
  • Try this with walnuts in place of almonds, if you'd like.

Nutrition Facts

Per Serving: 279 calories; 16 g fat; 27.4 g carbohydrates; 2.1 g protein; 31 mg cholesterol; 91 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was good and tasted better than it looked. Maybe some alterations would help. Definitely did not need to be in the oven for 30-40 minutes. 25 would be good.