|Peaches||4 (Ripe Freestone Variety)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Finely chopped almonds||1⁄4 Cup (4 tbs)|
|Italian almond macaroons||6 , crushed (Such As Amaretti)|
|Almond liqueur||1 Tablespoon (Such As Amaretto)|
1. Preheat oven to 350°. Cut peaches in half from stem to root end. Give a little twist to free one side from pit. Gently twist pit from peach half and discard. Place peach halves, cut side up, in a 10-inch baking dish greased with the butter.
2. In a medium bowl, combine brown sugar, almonds, macaroons, almond liqueur, and egg yolk. Beat with a fork to blend well. Stuff each peach hollow with almond mixture. Bake 15 to 20 minutes, or until peaches are soft but still hold their shape.