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Stuffed Peaches

(From meals.com)

This is a dessert that gains elegance from its simplicity: peach halves stuffed with cognac-soaked macaroons baked until soft and melting with sweetness.

Preparation time: 20 minutes
Cook Time: 40 minutes
Servings: 12

Ingredients

7 Wonder Fruit peaches peeled (see note) 2 tablespoons unsalted butter softened 6 macaroons crushed 1 egg yolk 2 tablespoons whipping cream 1 tablespoon cognac

Directions:

Preheat oven to 350°F

Halve 6 peaches, discarding the pits and scooping out enough pulp from each half to form a small, bowl-like cavity in each; reserve pulp. Chop remaining peach, discarding; transfer to a medium mixing bowl with reserved pulp; mash well with a fork and set aside.

In a separate bowl, combine butter, macaroons, egg yolk, cream and cognac; mix until well blended. Stir in mashed peach, mixing well. Fill each peach half with mixture, mounding the filling slightly. Arrange in a baking dish; bake 40 minutes or until filling is bubbly and peaches are starting to brown. Let cool slightly and serve warm.

NOTE: To make peeling the peaches easier, prepare a large pot of rapidly boiling water and a large container of ice cold water. Score an X with a paring knife in the skin on the bottom of each peach. Plunge peaches into boiling water for about 30 seconds; transfer peaches directly into the ice water. The skins should slip off easily.