A Healthy Low Fat Low Sugar tasty treat!!

Baked Almond-Stuffed Peaches

Try a variation featuring apples and stuffing them with a cinnamon macaroon filling. The fruit can be served with low-fat sour cream or vanilla ice cream.

from Eat to Beat Diabetes

Baked Almond-Stuffed Peaches

prep 30 min cook 35 min
serves 8

Ingredients

5 large peaches, ripe but firm
10 dried apricot halves, finely chopped
6 packaged amaretti cookies, crumbled
2 teaspoons almond extract
1 tablespoon brandy
1 large egg white
1/3 cup chopped, blanched almonds
1/4 cup packed light brown sugar

To serve (optional) Low-fat sour cream or vanilla ice cream

How to make it 1 hour, 5 minutes

1

Preheat the oven to 350°F. Half-fill a large saucepan with water and bring to a boil over high heat. Cut 4 of the peaches in half (do not peel) and remove the pits. Slide the peaches into the boiling water and cook just until they begin to soften, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Place the peaches cut side up in a shallow baking dish.

2

To make the filling, peel, pit, and finely chop the remaining peach and place in a medium bowl. Add the dried apricots, amaretti crumbs, almond extract, brandy, and egg white. Stir until thoroughly mixed.

3

Heat a small skillet over high heat for 1 minute, add the almonds, then turn and toss them until golden and lightly toasted. Add the almonds to the fruit mixture and toss.

4

Spoon the filling into the cavities of each peach half, heaping up the filling and pressing it together gently. Sprinkle with the brown sugar. Cover the baking dish with foil.

5

Bake the peaches until tender, about 25 minutes. Remove the foil, increase the oven temperature to 400°F, and bake until the topping is golden brown, 5 minutes more. Serve warm with a scoop of low-fat sour cream or ice cream, if desired.

Some More Ideas Baked raisin-stuffed apples: Instead of the peaches, substitute 5 large red-skinned baking apples (about 2 1/2 pounds), such as Cortland, Jonathan, or Rome Beauty. Cut 4 of the apples in half (do not peel) and core. Instead of the amaretti filling, use the remaining peeled, cored, chopped apple, 1 cup coconut macaroon crumbs, 1/2 cup golden raisins, 1 teaspoon vanilla extract, 1 tablespoon light rum, 1 teaspoon ground cinnamon, and 1 large egg white.

Baked cherry-stuffed pears: Substitute 5 large ripe pears for the peaches and 3/4 cup dried cherries for the apricots.

Baked cranberry-stuffed nectarines: Use 5 large ripe nectarines for the peaches and 3/4 cup dried cranberries for the apricots. Use 1/3 cup chopped pistachios in place of the almonds.

Plus Points

Dried apricots are a good source of potassium, which is needed to maintain normal blood pressure.
Amaretti cookies are a type of macaroon made with whipped egg whites and almond paste. Because they are made with a meringue, they are lower in fat than many other cookies.