Georgia Baked Stuffed Peaches
|Peaches||1 3⁄4 Pound (Medium Size, Not Too Ripe)|
|Butter||4 Teaspoon (At Room Temperature)|
|Unsweetened cocoa powder||1 Teaspoon|
|Gingersnap cookies||1⁄3 Ounce, crumbled (1/3 Cup)|
|Light brown sugar||2 Tablespoon|
|Amaretto/Almond flavored liqueur||1⁄4 Cup (4 tbs) (1 Miniature Bottle)|
|Water||1⁄4 Cup (4 tbs)|
|Plain non fat yogurt/Reduced fat sour cream||4 Tablespoon|
1. Preheat oven to 400°.
2. Halve peaches and remove pits. Scoop out about 1 tablespoon of peach flesh from each half. Chop coarsely and set aside. Cut thin slice from bottom of each peach half so each sits steady. Place peaches in baking dish just large enough to fit 8 halves.
3. In small bowl, stir together butter and cocoa powder until smooth. Stir in crumbled gingersnaps and reserved chopped peach. Divide stuffing equally among peach halves. Sprinkle with brown sugar and drizzle liqueur over peaches. Into baking dish, pour 1/4 cup water around peaches.
4. Bake in 400° oven until fruit is just tender when pierced with knife, 25 to 30 minutes. Place 2 halves on each dessert plate. Pour any juices remaining in baking dish over peaches. Serve hot or warm. Top each serving with 1 tablespoon nonfat yogurt or reduced-fat sour cream, if desired.