|Blanched almonds||1⁄2 Cup (8 tbs), finely chopped|
|Macaroon crumbs||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Chopped candied orange peel||1 Tablespoon|
|Peaches||6 Large (Firm Ones)|
|Sherry/Marsala||1⁄3 Cup (5.33 tbs)|
Combine almonds, macaroon crumbs, 2 tablespoons sugar, and orange peel; set aside.
Peel peaches, cut in half, and remove pits.
Lightly fill peach halves with almond mixture.
Put two halves together and secure with wooden picks.
Place in a 10 x 6 inch baking dish, pour sherry over peaches, and sprinkle with remaining sugar.
Bake at 350Â°F 15 minutes.
Serve either hot or cold