1.Preheat the oven to 350°F. Half-fill a large saucepan with water and bring to a boil over high heat. Cut 4 of the peaches in half (do not peel) and remove the pits. Slide the peaches into the boiling water and cook just until they begin to soften, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Place the peaches cut side up in a shallow baking dish. 2.To make the filling, peel, pit, and finely chop the remaining peach and place in a medium bowl. Add the dried apricots, amaretti crumbs, almond extract, brandy, and egg white. Stir until thoroughly mixed. 3.Heat a small skillet over high heat for 1 minute, add the almonds, then turn and toss them until golden and lightly toasted. Add the almonds to the fruit mixture and toss. 4.Spoon the filling into the cavities of each peach half, heaping up the filling and pressing it together gently. Sprinkle with the brown sugar. Cover the baking dish with foil. 5.Bake the peaches until tender, about 25 minutes. Remove the foil, increase the oven temperature to 400°F, and bake until the topping is golden brown, 5 minutes more. Serve warm with a scoop of low-fat sour cream or ice cream, if desired. almond stuffed diabetic recipe
Posted on: Fri, 04 Oct 2013 10:57:40 +0000
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