Baked Stuffed Peaches

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.

For grilling:

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.

For baking:

Preheat the oven to 375 degrees. Place peaches on a silpat lined baking sheet and bake for 8-10 minutes.

Serve warm.