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Georgia Baked Stuffed Peaches

sweet.chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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