Stuffed & Baked Peaches with Wild Blackberry Sauce

Stuffed & Baked Peaches with Wild Blackberry Sauce
Photo by Mark Thomas


  • Lemon juice to taste
  • 6 Tbs. unsalted butter, softened; more for the baking dish
  • 6 Tbs. unblanched whole almonds (2-½ oz.)
  • 4 very large (or 8 small) ripe peaches, peeled
  • 1 cup wild or cultivated blackberries
  • ¼ cup sugar
  • 2 to 3 Tbs. Beaumes de Venise
  • + 5 more ingredients
    • 6 amaretti cookies
    • ¼ cup water
    • Kirsch to taste (optional)
    • 1 large egg yolk
    • 2 Tbs. sugar

Heat the oven to 375°F. Lightly toast the almonds just enough to bring out their flavor, about 5 minutes. Using a rolling pin, crush the amaretti between sheets of waxed paper until they’re in tiny chunks but not powdered. Chop the almonds finely with a knife or a few quick pulses in the processo...

View full recipe at Fine Cooking


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