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.
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)
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)
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)