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Stuffed peach and raspberry sauce

Time 20 minutes
Yields Serves 6
Stuffed peach and raspberry sauce
1

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.

2

Heat the broiler.

3

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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