4 firm, ripe freestone peaches
8 amaretti cookies, crumbled, or 1/2 cup sugar cookie crumbs
2 tablespoons butter
1/4 cup Marsala
Preheat the oven to 375°.
Cut the peaches in half, remove the pits, and place the halves, cut side up, in a baking dish. Sprinkle the cookie crumbs on top of the peaches and dot them with the butter. Pour the Marsala over the peaches. Bake for 7 to 10 minutes, until the topping is bubbling and lightly toasted. Serve immediately.
PER SERVING: 158 CALORIES, 1.6 G PROTEIN, 8 G FAT, 19.2 G CARBOHYDRATE, 126 MG SODIUM, 26 MG CHOLESTEROL.
PREPARATION TIME
5 minutes
TOTAL TIME
15 minutes
SERVINGS
4
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Baked Peaches with Marsala is a particularly well-suited ending for any Mediterranean-style meal from a French omelet, to an Italian pasta, to a North African stew.
This traditional Italian dessert makes the most of its flavors in a simple, elegant way. Use firm but ripe peaches, when the fruit is in its peak season. A dollop of whipped cream is a delicious accompaniment but not essential.