Important: You must be 19 years of age to purchase alcohol.
View Cart

FREE SHIPPING on online orders of $250* or more from now until October 1st. Stock up for Thanksgiving now!
*Minimum purchase requirement excludes shipping and tax. Not applicable to gift card orders. Promo code automatically applied at check-out on qualifying orders.

Stuffed Baked Peaches

Summer 2006
200604047.jpg
food and drink

BY: Jennifer McLagan

Leave the skin on the peaches, it holds the fruit together and gives a great colour. Serve these peaches warm from the oven or at room temperature.

¼ cup (50 mL) toasted unblanched almonds
¼ cup (50 mL) brown sugar
¼ cup (50 mL) unsalted butter, cubed
4 peaches
¼ cup (50 mL) Grand Marnier

1. Preheat oven to 350°F (180ºC).

2. Place the almonds and brown sugar in a food processor and process until the almonds are chopped. Add the butter and pulse until blended.

3. Cut the peaches in half and remove pits. Place them in a baking dish, cut side up. Place about 1 tbsp (15 mL) of mixture into the centre of each peach. Pour the Grand Marnier plus ¼ cup (50 mL) of water into the dish then cover with aluminum foil.

4. Bake for 20 to 30 minutes or until the peaches are soft but still holding their shape. The timing will depend on the ripeness of the peaches. Serve with the baking juices.

Serves 4

What to Serve

200604047.jpg
food and drink

Stuffed Baked Peaches

Summer 2006

BY: Jennifer McLagan

Leave the skin on the peaches, it holds the fruit together and gives a great colour. Serve these peaches warm from the oven or at room temperature.

¼ cup (50 mL) toasted unblanched almonds
¼ cup (50 mL) brown sugar
¼ cup (50 mL) unsalted butter, cubed
4 peaches
¼ cup (50 mL) Grand Marnier

1. Preheat oven to 350°F (180ºC).

2. Place the almonds and brown sugar in a food processor and process until the almonds are chopped. Add the butter and pulse until blended.

3. Cut the peaches in half and remove pits. Place them in a baking dish, cut side up. Place about 1 tbsp (15 mL) of mixture into the centre of each peach. Pour the Grand Marnier plus ¼ cup (50 mL) of water into the dish then cover with aluminum foil.

4. Bake for 20 to 30 minutes or until the peaches are soft but still holding their shape. The timing will depend on the ripeness of the peaches. Serve with the baking juices.

Serves 4

Back To Top