Recipe by Cooking Light January 1998


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Remove stems from peaches. Peel top third of each peach. Using a small knife, cut around stem end and pit to loosen and remove pit, leaving bottom intact. If necessary, slice about 1/4 inch from bases of peaches so they will sit flat; brush peaches with lemon juice.

  • Spoon 1 tablespoon dates into cavity of each peach. Gently press 1/4 cup macaroon crumbs onto top of each peach. Place peaches in a 1 1/2-quart casserole. Cover and bake at 350° for 30 minutes or until peaches are tender. Uncover and bake an additional 8 minutes or until crumbs are golden brown.

Nutrition Facts

171 calories; calories from fat 18%; fat 3.4g; saturated fat 2.7g; mono fat 0.2g; poly fat 0.1g; protein 1.8g; carbohydrates 36.5g; fiber 3.4g; iron 0.4mg; sodium 11mg; calcium 12mg.