vintage home love: Simple Stuffed Peaches

If you’re anything like me, you start craving juicy summer fruit way before summer arrives and before perfectly ripe fruit hits the farmers market or grocery store.  When those cravings hit, I love to make these stuffed peaches because cooking less than ripe fruit in the oven brings out the flavor.  These are so simple and inexpensive to make with so few ingredients but taste like pure heaven. 

Let’s get started, shall we?  First, butter the bottom of a baking dish and preheat oven to 375 degrees.

Take 3 peaches (more if you like), cut them in half and remove the pit.  I used white flesh peaches here because they are my favorite.  Then scoop out some of the flesh to make room for the cookies.  We use Biscoff cookies in this because I think the taste is amazing paired with the peaches.  Take 7 or 8 cookies, put them in a ziploc bag and smash them up.  You could also use a food processor but I think it’s easier, with less to clean, to mash them in a bag.

Spoon the cookie crumbs into the peaches.  It’s okay if some spills over. 

Sprinkle about a teaspoon of brown sugar over the top of the crumbs.  This caramelizes the top a bit.

Then dot the tops with bits of unsalted butter.  Pop them in the oven and bake for about 15 or 20 minutes depending on the size of your peach.   While you’re waiting, whip up some fresh vanilla cream. (1 cup heavy cream, 1/2 tsp vanilla, 2 TBS powdered sugar.)

And that’s it.  While the peaches are still warm, dollop the fresh cream over the top and watch it melt into the sweet, buttery caramelized crust on top of the peaches….

It is heavenly…….

Over the top delicious…..

You’re welcome.  🙂

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