Baked Stuffed Peaches
20m prep 20m cook 40m ready
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 Cook
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Step 1.
Preheat the oven to 350°F. Peel, halve, and pit: 4 large freestone peaches
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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
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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
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Step 4.
Add and pulse until the mixture is crumbly: 1 tablespoon cold butter, cut into pieces
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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
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