Myrna sent me this recipe from the Chefs catalog blog, and I modified it to suit our tastes. If you don’t have enough peaches for all, this one uses just a half per person as a scrumptious accent to your plate. I didn’t have any cookie crumbs, and substituted Panko bread crumbs; it was certainly sweet enough and the topping was wonderful and crunchy. The peaches don’t even have to be peeled, and heating them just a little makes them juicy but still firm.
My husband loved them; I loved how easy they were to make.
Honey Nut Stuffed Peaches
3 Medium peaches -- halved and pitted
1 ½ tablespoons butter
3 tablespoons honey
¼ cup walnuts -- toasted and chopped
¼ cup pecans -- chopped
3 tablespoons Panko -- or crushed cookies
Preheat oven to 350 F. Lightly grease a 9x9-inch baking dish. Place peach halves, cut side up, in the prepared baking dish. In a measuring cup, using the microwave, melt butter. Stir in walnuts, pecans and panko or crushed cookies. Mix well. Divide mixture between peach halves, (I used a size 60 scoop). Bake in preheated oven 3 to 4 minutes, until heated through. Serve warm.
Per Serving: 145 Calories; 9g Fat (51.9% calories from fat); 2g Protein; 16g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.