Stuffed Peaches

Another recipe from the Flavor of Pittsburgh (1976)

• Ready In: 20 mins
• Serves: 6
• Yields: 6

Ingredients

• 6  large  firm  fresh peaches (or 12 canned peach halves)
• 2  ounces  shelled  toasted almonds, chopped very fine
• 3  ounces powdered sugar
• 1⁄2  orange peel or 1⁄2 lemon peel, grated
• 1⁄2 cup sherry wine

Directions

1. Peel, pit, and halve fresh peaches. Add pulverized nuts to half of the sugar. Mix thoroughly, then add orange or lemon peel.
2. Fill peach halves with this mixture, then place them in a baking pan. Sprinkle with the rest of the sugar and pour sherry over.
3. Bake in moderate oven 10 minutes. Serve warm.