Cinnamon Macaroon Peaches

Baked peach halves, filled with a toasted macaroon mixture of oats, coconut and almonds, are served with a cinnamon-accented sweetened sour cream.

Prep: 15 min | Bake: 10 min | Yield: 4 servings

Ingredients

Peaches

• 1 (14 1/2 ounce) can cling peach halves
• 1/4 cup finely chopped slivered almonds
• 1/4 cup flaked coconut
• 1/4 cup quick-cooking oats
• 2 tablespoons packed brown sugar
• 1 teaspoon McCormick® Ground Cinnamon
• 2 tablespoons cold butter, cut into small pieces
• 1/2 teaspoon McCormick® Pure Vanilla Extract

Cinnamon Cream

• 1/3 cup sour cream
• 1 tablespoon packed brown sugar
• 1/2 teaspoon McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® Pure Vanilla Extract

Instructions

1. Heat oven to 400 degrees F.
2. Drain peach syrup, reserving 1/4 cup. Arrange peach halves in small baking dish, cut side up.
3. Prepare macaroon mixture by mixing almonds, coconut, oats, brown sugar and cinnamon in small bowl.
4. Cut in butter until crumbly.
5. Top each peach half with 1/4 of the macaroon mixture.
6. Add vanilla to reserved peach syrup; spoon over top.
7. Bake for 8 to 10 minutes or until peaches are hot and macaroon topping is lightly toasted.
8. Mix sour cream, brown sugar, cinnamon and vanilla.
   Serve with peaches.

Attribution

Recipe used with permission from: McCormick