|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.