Baked Peaches Stuffed With Almonds Recipes

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STUFFED BAKED PEACHES



Stuffed Baked Peaches image

Quick and light peaches with a twist, served warm or at room temp.

Provided by Kim Nichols

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 40m

Yield 4

Number Of Ingredients 6

¼ cup almonds
¼ cup brown sugar
¼ cup butter, cut into cubes
4 fresh peaches, peeled and halved
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
  • Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
  • Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
  • Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

Nutrition Facts : Calories 279.5 calories, Carbohydrate 27.4 g, Cholesterol 30.5 mg, Fat 16 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 7.6 g, Sodium 90.9 mg, Sugar 25.4 g

BAKED PEACHES STUFFED WITH ALMONDS



Baked Peaches Stuffed With Almonds image

These wonderful little treats are a great light dessert or a yummy snack! Quick and easy to make. Alter by adding different nuts or perhaps chocolate chips to taste.

Provided by Phoenix 0880

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 peaches, halved and pitted
2 tablespoons butter, soft
3 tablespoons brown sugar
1/2 crushed toasted almond
Grand Marnier or Cointreau liqueur
brown sugar, for sprinkling

Steps:

  • Preheat Oven to 350.
  • Wash and Halve and pit Peaches, place in greased pie plate or similar style pan cut side up.
  • Mix together butter and sugar until smooth (mixer not required) stir in crushed almonds.
  • Top each half of peach with topping.
  • If desired, sprinkle with a little brown sugar and drizzle 1 ounce of Grand Marnier, Cointreau or similar liquer over peaches.
  • Bake Uncovered approx 20 minutes, peaches are done when topping is browned and peaches are softened, bake longer for a softer peach.
  • Use this recipe for baked apples or pears, increase baking time for harder fruits.
  • When serving top with some of the sauce that forms in the pan and Whipped cream.

Nutrition Facts : Calories 129.1, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 44.9, Carbohydrate 19.5, Fiber 1.5, Sugar 18.2, Protein 1

BAKED NECTARINES WITH ALMONDS & MARSALA



Baked nectarines with almonds & Marsala image

Create a delicious Italian-style topping for peaches and nectarines for a simple summer dessert

Provided by Sarah Cook

Categories     Dessert, Dinner

Time 1h

Number Of Ingredients 9

6 nectarines , halved, stones removed
100g amaretti biscuits
100g butter , softened
85g ground almonds
85g golden caster sugar
1 egg
1-2 tbsp toasted, flaked almonds
250ml marsala
Greek yogurt or crème fraîche , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Sit the nectarine halves snugly in a baking dish, cut-side up. Put the amaretti biscuits into a large bowl and use the end of a rolling pin to bash into crumbs. Add the softened butter, ground almonds, caster sugar and egg, and stir together.
  • Push spoonfuls of the mixture into the cavities of the nectarines, piling more on top until the mixture is evenly divided among them. Scatter with almonds, then carefully pour the Marsala into the dish through a gap between the fruit so the topping doesn't get soggy. Bake for 40-50 mins until golden and crisp, and the fruit is soft. Eat warm with the juices spooned over, and a dollop of Greek yogurt or crème fraîche alongside.

Nutrition Facts : Calories 447 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium

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