If you haven't already scrolled down to the recipe, you have figured out that I made this from a grilling cookbook, but I actually baked them instead. This is a great adaptation if you live in a cold-weather state like Indiana and don't really have access to a grill 365 days a year. On that note, I recently have decided I want to retire to Grand Turk; it's beautiful and the people are amazing. Back to reality though. Winter is coming (not too soon please) and I want to be prepared. I have included both sets of directions for whichever you decide is best for your family. Either way these will be a big hit with kids, adults and even the ones trying to lose weight.
Baked Stuffed Peaches
Adapted from: Low-Fat Cooking on the Grill
Yields: 8 peach halves
4 large peaches
2 Tbsp lemon juice
1/3 cup oats (recipe calls for quick-cooking but traditional works, too)
2 Tbsp firmly packed brown sugar
1 Tbsp almonds, finely chopped
2 Tbsp butter, melted
1/2 tsp cinnamon
(EDIT) Begin by halving the peaches and pitting. Then, in a large pot of boiling water, cook the peaches for no more than 30-45 seconds. This will loosen the skin without actually cooking the peaches. Rinse them in a strainer under cold water and carefully remove the skin. Sometimes they come easier but a paring knive is ideal. To make the peaches lay flat, slice a small thin piece from the backs of the peaches. Place peach halves in a bowl and toss with lemon juice and set aside.
To make the stuffing, combine oats, brown sugar, almonds, butter and cinnamon in a small bowl. Divide this mixture evenly between the peach halves and stuff the centers.
Preheat the grill to medium heat. Spray the grill cooking plate (off the grill) when ready to cook peaches. Place the peaches on the grilling plate, covered, for 5-6 minutes or until they are tender.
Preheat the oven to 375 degrees. Place peaches on a silpat lined baking sheet and bake for 8-10 minutes.