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Follow Jewish TimesAugust 21, 2009
Almond Chocolate Baked Peaches
Pareve/Dairy
Ingredients
6 medium peaches, halved, pitted and cut into eighths
1/4 cup maraschino cherry juice or liqueur or Grand Marnier
1/2 cup crushed amaretto or almond macaroon cookies
1/2 cup finely chopped toasted almonds
1 tablespoon unsweetened cocoa
1/4 cup chilled unsalted butter or margarine, diced
Sweetened whipped cream or vanilla ice cream, optional
Arrange peaches in an 8-by-11-inch oval baking dish. Pour the liqueur over peaches and toss gently. Let stand 30 minutes. Combine cookies, almonds and cocoa in a small bowl. Add the butter and rub with fingers until mixture resembles coarse meal. Sprinkle over peaches. Bake in a preheated 375-degree oven until peaches are tender and topping browns, about 20-plus minutes. Cool slightly. Serve warm or at room temperature with the whipped cream or ice cream, if desired. Serves 6.