Stuffed Peaches Recipe
Ingredients
| 6 ripe peaches | ||
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Tablespoon | |
| Candied orange peel | 1/2 Tablespoon, minced | |
| Peach | 1/2 , mashed | |
| 1/2 tbsp. finely chopped citron | ||
| Chopped | 3 , finely chopped | |
| White wine to taste | ||
| 3 oz. peach brandy | ||
| Brandy | 3 Ounce | |
Directions
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.
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.
Chef
