You can prepare and refrigerate the stuffing before you go to bed, then assemble and bake the peaches in the morning. Enjoy one peach half as a pre- or post-workout snack. Or have two stuffed peach halves with an eight-ounce glass of skim milk or one ounce of string cheese for breakfast. The peach halves also are a nice addition to a brunch buffet.
4 peaches, halved and pitted
1/2 cup dried tropical mixed fruit (such as Sunkist brand)
1/4 cup slivered almonds, toasted
2 tablespoons graham cracker crumbs
2 tablespoons brown sugar
1/4 teaspoon ground allspice
1 (12-ounce) can peach nectar
1/2 cup vanilla yogurt, divided
How to Make It
Preheat oven to 350°.
Scoop out peach pulp to form a 2-inch circle in center of each half. Reserve pulp, and finely chop. Combine pulp, dried fruit, toasted almonds, graham cracker crumbs, brown sugar, and allspice. Divide the pulp mixture evenly among peach halves. Place stuffed peach halves in an 11 x 7-inch baking dish. Add nectar to pan. Bake at 350° for 40 minutes or until peaches are tender. Drizzle peach halves evenly with liquid from pan. Top evenly with yogurt.