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Stuffed Peaches With Raspberry Puree

Barbecue.Master's picture
Ingredients
  Raspberries 2 Pint
  Marshmallows 1⁄4 Pound, finely chopped
  Sour cream 1 Cup (16 tbs)
  Grand marnier 2 Tablespoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Ripe peaches 4
Directions

Mix together half the raspberries, the marshmallows, sour cream, Grand Marnier and one-half of the sugar.
Place remaining raspberries in a blender.
Add remaining sugar and process until smooth.
Strain to remove seeds.
Place peaches in boiling water for about 30 seconds.
Remove and place under cold running water.
Peel.
Cut peaches in half and remove pits.
Place some raspberry cream in the center of each peach.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Raspberry
Interest: 
Gourmet

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1839 Calories from Fat 467

% Daily Value*

Total Fat 54 g82.4%

Saturated Fat 26.8 g134.2%

Trans Fat 0 g

Cholesterol 119.6 mg39.9%

Sodium 284.3 mg11.8%

Total Carbohydrates 339 g112.9%

Dietary Fiber 72.7 g290.8%

Sugars 222.8 g

Protein 25 g49%

Vitamin A 77.2% Vitamin C 497.4%

Calcium 53.8% Iron 49.9%

*Based on a 2000 Calorie diet

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Stuffed Peaches With Raspberry Puree Recipe