Dessert Recipes
Baked Stuffed Peaches
Yield: 4 servings
Ingredients
- 4 firm, but ripe, peaches (about 1 1/2 pounds)
- 8 vanilla wafer cookies, crushed
- 1 egg, lightly beaten
- 1/4 cup chopped walnuts
- 2 tablespoons light brown sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
- Cut peaches in half from stem to root end, then twist gently to free fruit from pit. Gently twist pit from peach half and discard.
- Arrange peach halves, cut sides up, in a lightly buttered, shallow 1 1/2 quart baking dish.
- In a medium bowl, mix together vanilla wafer crumbs, egg, walnuts, brown sugar and vanilla extract.
- Mound about 2 teaspoons cookie mixture in each peach cavity. (When baked, cookie filling resembles a peach pit.)
- Bake for 15 to 20 minutes, or until topping is cooked through and lightly browned and peaches are soft but not mushy and still hold their shape.
- Serve warm or at room temperature.
Nutrition
Per serving: 176 calories, 7g fat