Stuffed Peach And Raspberry Sauce

Recipe Ingredients

1		Fresh raspberries - (1 1/4 cups)
2 tablespoons	30ml	Sugar - or to taste
3		Ripe peaches - (1 lb)
5 oz	142g	Fresh loose chevre
		= (or drained fromage blanc)
6		Crumbled amaretti cookies
		= (or 1/4 cup sliced toasted
		Almonds, ground)

Recipe Instructions

Press the raspberries through a sieve using a large spoon or rubber spatula. Combine with the sugar.

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.

This recipe yields 6 servings.

Each serving: 178 calories; 70 mg sodium; 26 mg cholesterol; 12 grams fat; 5 grams saturated fat; 17 grams carbohydrates; 4 grams protein; 2.90 grams fiber.

Source:
The Los Angeles Times, 07-10-2002

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