Macaroon stuffed peaches w/raspberry sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ripe large peaches | |
| 12 | Crisp almond macaroons | |
| 1 | To 2 tblspns cognac, Kirsch or raspberry brandy | |
| 2 | pints | Fresh raspberries |
Directions
Macaroon Stuffed Peaches w/Raspberry Sauce Sugar to taste
Dip the peaches in boiling water to cover and leave them for 2 to 3 minutes--no longer. Drain and refigerate without peeling. Grind the macaroons in a food processor and season them to taste with your choice of liqueur, so that you have a rather soft macaroon paste. One to 2 hours before serving, peel the peaches and cut them in half.
Fill the cavities of the peach halves with the macaroon paste. Put the stuffed peach halves together to form whole peaches, and place them in a bowl. To make the sauce, put the raspberries in a blender or processor. Blens and sweeten to taste with sugar. Spoon the sauce over the peaches and chill before serving.