Baked Peaches with Figs

    (4)
    30 minutes

    Peaches are stuffed with a fig and pine nut mixture, soaked in wine and topped with brandy before baking. It's easy, healthy and so good. Serve with vanilla yoghurt.


    4 people made this

    Ingredients
    Serves: 8 

    • 4 fresh figs
    • 1/2 cup (60g) pine nuts
    • 4 peaches, halved and stone removed
    • 1/4 cup (120g) white sugar
    • 1 cup (250g) white wine
    • 1/2 cup (125ml) brandy

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat an oven to 180 degrees C. Line a baking tray with foil.
    2. Place the figs and pine nuts in the bowl of a food processor then pulse until fine. Place the halved peaches onto the prepared baking tray, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches and stuff them with the fig mixture. Pour the brandy over the peaches.
    3. Bake in the preheated oven until browned; about 15 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (4)

    Reviews in English (4)

    by
    8

    Holy moly this was good! Needed to find a way to use the fresh figs I had picked at my best friend's house. The combination was wonderful. I didn't use the food processor to grind up the figs and pine nuts, just cause I didn't have one available to me...but I think that it gave it a great textural element. Next time I might toast the nuts prior to combining them with the figs. Thank you Laura for sharing this recipe; this was a great way to end our Italian feast.  -  30 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    8

    Absolutely delicious. Next time, though, I'll cut the alcohol by a lot. It was way more than needed and I felt like I was just wasting good wine.  -  30 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    7

    I used nectarines instead of peaches. I liked the baked nectarines in the alcohol, but not the topping. If I make it again, I will reduce the amount of nuts and add a little honey to the topping. Also, based on DILLORDONEZ's review, I cut the alcohol in half, and it was still too much, so I'd cut it down even more.  -  19 Aug 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate