Stuffed
Peaches
4
Large peaches
1/3
cup quick-cooking oats
2 tbsp
fresh lemon juice
2 tbsp firmly packed
light brown sugar
1 tbsp finely chopped almonds
1 tbsp unsalted butter, melted
1/2 tsp cinnamon
In a large pot of boiling water,
cook the peaches for 30 seconds to blanch. Rinse them under cold water
and carefully remove their skins. With a sharp knife, halve and pit the
peaches and cut a very thin slice from the back of each peach half so
it will lie flat on the warming rack. In a medium bowl, toss the peach
halves with the lemon juice.
Preheat the grill to medium. Spray
the warming rack, off the grill, with cooking spray.
Meanwhile, in a small bowl, combine the oats, brown sugar, almonds,
melted butter, and cinnamon. Dividing evenly, fill the centers of each
peach half with the topping. Place the filled peach halves on the
warming rack and cook, covered for 5 to 6 minutes or until the peaches
are tender. Serve hot or warm. Makes 4 servings.
