Baked Peach Milanese

Submitted by Chef mariajane

"Bite into a wonderful crunchy almond filling that contrasts with soft, juicy peaches. Leaving the soft velvety skin on provides fibre and gives a rosy blush to the dish."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 4

ingredients

• 1⁄2 cup vanilla wafer crumbs
• 1⁄4 cup butter, melted
• 1⁄4 cup unblanched almonds, coarsely chopped
• 1⁄2 teaspoon almond extract
• 4 large ripe peaches
• 1⁄4 cup white wine (such as Riesling)
• 1 1⁄2 teaspoons granulated sugar
• 1⁄2 ounce semisweet chocolate (optional)
• dark sweet cherry, with stems (optional)

directions

1. In a small bowl, mix together wafer crumbs, butter, almonds and almond extract.
2. Cut peaches in half lengthwise; remove pit and place cut side up on cutting board. Mound almond filling in hollow of each.
3. Pour wine into 8-inch square baking dish; stir in sugar. Place filled peach halves in pan, filling side up; bake in a 350F oven for about 20 minutes or until peaches are softened. Let cool slightly,.
4. Serve 2 peaches in each dish or bowl; spoon wine glaze over top. If desired, grate chocolate over top. Garnish with cherries, if using. Serve warm or at room temperature.
5. VARIATION: Substitute finely crushed amaretti cookies for vanilla wafer crumbs and omit the almond extract. Amaretti cookies are an Italian almond-flavored hard cookie available in some grocery and Italian stores.