Peaches are a special summer treat, especially in New Jersey. When challenged to create a healthy recipe with “spirit”, Amaretto Roasted Peaches just popped into my head. My mom loves to make a similar recipe with crumbled amaretto cookies, I chose to use oats to add fiber and decrease the overall added sugar. A bit of light butter adds flavor but chops excess calories. For an extra rich dessert, top with fresh whipped cream or a dollop of vanilla frozen yogurt. I enjoyed the leftovers as breakfast atop cottage cheese with raspberries. Delish!
Prep time: 10-15 minutes
Cook time: 30 minutes
3 large peaches, ripe to very ripe
1/4 cup old fashioned rolled oats, ground in food processor
1 1/2 Tablespoons organic sugar
1 Tablespoon light butter (I used stick)
2 Tablespoons amaretto liquor
2 Tablespoons rum
1/8 teaspoon vanilla extract
Preheat oven or toaster oven to 350. Gently halve peaches and remove pit. Place them cut side up on baking sheet covered in nonstick foil. Combine amaretto, rum and vanilla extract in a measuring cup and set aside. Sprinkle approx 1 ½ teaspoons ground oats into hole and on flesh of each peach, then sprinkle each peach with ¾ teaspoon sugar. Top each with ½ teaspoon of butter crumbled into pieces. Pour liquor mixture over the 6 peach halves. Bake for 25 minutes, then broil for 1-2 minutes if a crispier texture is desired. Take care not to burn the peaches!
Makes 6 servings:
1 serving = 1 peach half: 89 calories. 1.5g fat, .6g sat fat, 2 mg chol, 17mg sodium, 15g carbohydrate, 2g fiber, 10g sugar, 1g protein
Using very ripe peaches will yield a sweeter product, less ripe peaches may seem tart and require more added sugar. ½ packet of stevia or Truvia can be used to top each peach half instead of sugar. Refrigerate leftovers and reheat or enjoy cold.