Peach season is finally here! I love peaches - fresh peaches, grilled peaches, peach pie, peach ice cream, you name it. I found these white flesh peaches at the supermarket this week and they did not disappoint. I decided to try a new recipe that I cut out of a Cooking Light magazine in July of 2006 with some of these delicious peaches. (Yes, I really do save recipes that long - I think that I have a problem with recipe hording.) I made a few adjustments to the recipe and these peaches were absolutely decadent. A perfect summer dessert.
Warm Stuffed Peaches
2 peaches, halved
1/2 cup dried fruit, chopped
1/4 cup slivered almonds, toasted
2 tablespoons graham cracker crumbs
2 Tablespoons brown sugar
1/4 teaspoon allspice
1/4 cup vanilla yogurt
Scoop peach pulp to form a 2" circle in center of each peach half. Chop pulp and remaining ingredients. (except yogurt) Divide pulp mixture evenly among peach halves and place peaches in a baking dish.
Bake peaches for 40 minutes at 350. Top each peach with a dollop of vanilla yogurt just before serving.
Bon Appetit!
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