Baked peaches stuffed with nuts and flavored with lemon juice, butter, sugar, and nutmeg, and spiked with some sherry is an elegant and simple summer dessert that makes the most out of fresh peaches. Baking peaches make it soft with just a subtle hint of crisp and also enhance its natural sweetness. Baked peaches can be served as a delicious dessert topped with some whipped cream; they also make delicious topping for ice cream. Like baked apples, they also make an aromatic and delectable side dish to meats and roasts.
For a healthier version, use honey or agave nectar instead of sugar as suggested in this recipe. There are many varieties of peaches; choose those that are just ripe, slightly firm, and will hold their shape well while baking in the oven. Some like to keep the skin of the peaches on while baking them in the oven to keep their shape as they soften, while others prefer to peel the skin of the peaches so that the surface develops a nice brown color. If you wish to keep the skin on, wash the peaches thoroughly under cold running water and gently scrape off any dirt with a soft and clean brush.
Using a sharp knife, slice the peach in half until it reaches the pit then rotate the peach around the knife completing a circle. Your knife should be a bit long to accommodate the whole peach and allow it to rotate on the edge. Twist and pull the two peach halves apart then with your fingers, pull the pit out.
You can use your favorite nuts to stuff the peaches. Macadamia, pecan, almonds, and walnuts are delicious with peaches. You can even use an assortment of nuts for more flavor and varied texture. Chop the nuts roughly or finely depending on how much crunch you want the dessert to have.
- 6 peaches
- ½ cup chopped nuts
- 1 teaspoon sugar
- fresh lemon juice
Preheat the oven to 350 degrees F. Peel and halve the peaches, then remove their pits. Place in a baking pan, cut side up.
Spoon nuts into the cavity in each peach half, then sprinkle with sugar, add a small dot of butter, two drops of lemon juice, and a pinch or two of ground nutmeg. Sprinkle a little sherry over each fruit half.
Bake for 20 minutes. Serve hot, with whipped cream.