Raleigh Downtown Farmer's Market

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Italian baked-stuffed peaches

 

What you’ll need:

 6 large peaches, cut in half and pitted

½ cup of confectionary sugar

12 amaretto cookies

¼ teaspoon of almond extract

1 large egg

½ cup of white wine

1/3 cup of amaretto liquor

 

Directions:

Start by pre-heating your oven to 375 degrees.  Cut the peaches in half, and take out the pits.  Take a small spoon and scoop out a little bit of the peach from where the pit was.  Add the scooped out peach meat to a food processor.  Also add the confectionary sugar, amaretto cookies, egg, and almond extract to the food processor.  Process until it is thoroughly mixed. 

Line your peaches on the baking sheet.  Add a spoonful of the stuffing to the peaches, where the pit used to be.  Pour the wine on the bottom of the baking dish, and drizzle the liquor over the peaches.  Cover them with aluminum foil and bake for 15 minutes.  Uncover the peaches, and baste with the liquid from the bottom of the pan.  Bake the peaches uncovered for another 15-20 minutes until they are soft.  Serve with ice cream.