|Peaches||6 , ripe|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Minced candied orange peel||1⁄2 Tablespoon|
|Finely chopped citron||1⁄2 Tablespoon|
|White wine||To Taste|
|Peach brandy||3 Ounce|
Scald peaches in boiling water; slip off skins.
Cut in half lengthwise; remove pits.
Pound almonds in bowl with sugar, adding several drops of cold water.
Mix in orange peel, mashed peach, citron and ladyfingers.
Pack into peach cavities; place halves together.
Se- cure with toothpicks; place in baking dish.
Moisten peaches with wine; sprinkle with additional sugar.
Heat brandies; pour over peaches.
Ignite; serve imme- diately.
Calories 206 Calories from Fat 46
% Daily Value*
Total Fat 6 g8.5%
Saturated Fat 0.43 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3.3 mg0.1%
Total Carbohydrates 22 g7.5%
Dietary Fiber 4.2 g16.6%
Sugars 17.4 g
Protein 4 g8%
Vitamin A 12.6% Vitamin C 25.8%
Calcium 4% Iron 5%
*Based on a 2000 Calorie diet