Baked Stuffed Peaches
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
Add this recipe to a meal plan
Build a week of meals and watch your shopping list grow - no account needed to try it.
4 or 8 servings An unassuming but astoundingly good dessert that can be assembled and refrigerated up to 3 hours before baking. We usually consider it a fool’s errand to try to improve upon a perfectly ripe peach, but this is a notable exception to the rule.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 4 large freestone peaches
- ½ cup orange juice
- ¼ cup powdered sugar
- ⅓ cup slivered almonds, toasted
- ¼ cup packed dark brown sugar
- Finely grated zest of ½ orange
- 1 tablespoon cold butter, cut into pieces
- Vanilla ice cream
Let's Cook
-
Step 1.
Preheat the oven to 350°F. Peel, halve, and pit: 4 large freestone peaches
-
Step 2.
Place the peaches in a baking dish large enough to hold them in one layer. Mix together to dissolve the sugar, then sprinkle over the peaches: ½ cup orange juice; ¼ cup powdered sugar
-
Step 3.
Toss gently with your hands until the peaches are evenly coated. Turn the peach halves cut side up in the dish. Pulse in a food processor until the almonds are in very fine pieces: ⅓ cup slivered almonds, toasted; ¼ cup packed dark brown sugar; Finely grated zest of ½ orange
-
Step 4.
Add and pulse until the mixture is crumbly: 1 tablespoon cold butter, cut into pieces
-
Step 5.
Divide the almond mixture evenly among the hollows of the peaches. Bake until the pan juices are bubbling, 15 to 20 minutes. Serve warm with: Vanilla ice cream