Italian Stuffed Peaches
|Slip stone peaches||6 Large|
|Blanched almonds||1⁄4 Cup (4 tbs)|
|Crumbled macaroons||1⁄2 Cup (8 tbs)|
|Caster sugar||3 Tablespoon|
|Melted butter||4 Tablespoon|
1. Cut peaches in half, peel and stone them (a).
2. In a small bowl, combine almonds, macaroons, sugar and butter, mix well (b).
3. Fill each of the peach halves with almond macaroon topping and place in a well greased baking tray (c).
4. Bake peaches in a moderate oven for 25 minutes.