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4 peaches-ripe but firm
1/2 cup amaretti cookies
2 tbsp low fat spread
2 tbsp sugar
1 egg yolk
1/4 cup almond liqueur
low fat spread, for greasing
1 cup dry white wine
8 tiny sprigs of fresh basil to
decorate low fat ice cream, to serve

Cooking Instructions:
Preheat the oven to 350 degree F. Cut the peaches in half and remove the pits. With a spoon, scrape out some of the flesh from each peach half, slightly enlarging the hollow left by the pit. Chop this flesh and set it aside.
Put the amaretti cookies in a bowl and crush them finely with the end of a rolling pin.
Cream the low fat spread and sugar together in a separate bowl until smooth. Stir in the reserved chopped peach flesh, the egg yolk and half the liqueur with the amaretti crumbs.
Lightly grease a baking dish that is just large enough to hold the peach halves in a single layer. Stand the peaches in the dish and spoon the stuffing into them.
Mix the remaining liqueur with the wine, pour over the peaches and bake for 25 minutes or until the peaches feel tender. Decorate with basil and serve at once, with low fat ice cream, if you like.