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Stuffed Peaches Recipe
|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)|
Serving size: Complete recipe
Calories 1171 Calories from Fat 373
% Daily Value*
Total Fat 44 g68%
Saturated Fat 6.9 g34.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 340.4 mg14.2%
Total Carbohydrates 192 g64.1%
Dietary Fiber 26.8 g107.3%
Sugars 150.4 g
Protein 27 g53.3%
Vitamin A 69.8% Vitamin C 149.5%
Calcium 24.4% Iron 30.3%
*Based on a 2000 Calorie diet
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