Stuffed peach and raspberry sauce

Time 20 minutes
Yields Serves 6
Stuffed peach and raspberry sauce

Halve and pit the peaches. Set them in a baking dish. Divide the cheese into 6 portions, roll each into a ball and roll in the cookie crumbs or almonds until well coated. Place a cheese ball into the pit section of each peach half, carefully arranging the peaches so they won’t fall over.


Heat the broiler.


Place the dish 10 to 12 inches beneath the broiler until the peaches are just warmed and the crumbs are becoming crisp, 3 to 4 minutes. Spoon a bit of raspberry sauce onto 6 dessert plates. Place the peaches in the sauce, then dress the peaches with the remaining sauce.

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