Baked almond-filled peach halves are a favorite summertime dessert. The almond flavor and the crunch of the amaretti cookies perfectly complement the sweet, juicy fresh peaches. Look for macaroon-type amaretti cookies in Italian markets, gourmet stores, and large supermarkets.
1 cup amaretti cookie crumbs (about 32 cookies)
4 teaspoons sugar
4 teaspoons butter, melted
1 tablespoon apple juice
4 fresh peaches (about 1 3/4 pounds), halved and pitted
How to Make It
Preheat oven to 375°.
Combine first 4 ingredients in a small bowl; toss with a fork until well blended.
Place peach halves, cut sides up, in a 13 x 9-inch baking dish coated with cooking spray. Spoon 2 heaping tablespoons cookie mixture into center of each peach half.
Bake, uncovered, at 375° for 30 to 35 minutes or until peaches are tender and cookie mixture is lightly browned (shield with foil to prevent overbrowning, if necessary).
Note: Substitute 1 cup gingersnap or biscotti crumbs for the amaretti cookie crumbs, if desired. If fresh peaches are out of season, substitute drained canned peach halves in light syrup.