Kim Nichols Recipe ∗ Stuffed Baked Peaches

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

Ingredients

• 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

Cooking Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
3. 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.
4. 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.
5. Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

Nutrition Facts

• calories279.5
• carbohydrateContent27.4 g
• cholesterolContent30.5 mg
• fatContent16 g
• fiberContent1 g
• proteinContent2.1 g
• saturatedFatContent7.6 g
• sodiumContent90.9 mg
• sugarContent25.4 g