Best 12 Stuffed Peaches Recipes

MASCARPONE STUFFED FRENCH TOAST WITH PEACHES

Steps:

• Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
• Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
• Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
• Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

AMARETTI STUFFED PEACHES

Steps:

• Put oven rack in middle position and preheat oven to 350 degrees. Melt 2 Tbsp. butter and pour into a 13 x 19 inch glass or ceramic baking dish. Pulse 3/4 cup crumbled amoretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 Tbsp. butter. Blend until butter is incorporated, then add egg and blend until smooth.
• Scoop out just enough peach pulp from center of each peach half with a melon ball cutter or small spoon to create a 1" deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amoretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temp.
• Wisk mascarpone with a few tablespoons of milk until it reaches a consistency suitable to dollop on peaches. Spoon on 1 Tbsp. per peach.

STUFFED FRENCH TOAST WITH PICKLED PEACHES AND BOURBON CARAMEL

Steps:

• For the pickled peaches: Combine the maple syrup and vinegar in a nonreactive medium saucepan and bring to a simmer over low heat. Stir in the peaches and cook until soft. Remove from the heat and let the peaches sit in the liquid for at least 15 minutes. Remove the peaches with a slotted spoon to a small bowl. Reserve the cooking liquid for the caramel.
• For the pickled peach bourbon caramel: Cook the reserved pickling liquid over high heat until reduced to about 1/2 cup. Add the maple syrup and butter and cook until slightly thickened, about 5 minutes.
• Remove the pan from the heat, add the bourbon, carefully return the pan to the heat, bring to a boil and cook the alcohol off, about 5 minutes longer.
• For the cream cheese filling: Whisk together the cream cheese, mascarpone, peach preserves, honey and cinnamon until smooth. Cover and let sit at room temperature while you make the French toast.
• For the French toast: Preheat the oven to 300 degrees F.
• Set a baking rack in a rimmed baking sheet. Spread out the bread in a single layer and bake to stale, about 15 minutes. (Alternatively, slice the bread the night before, place on a baking rack set on a baking sheet and let stale on the counter overnight.) Remove the bread and let cool. Increase the heat of the oven to 350 degrees F. Set aside the baking sheet and baking rack.
• Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• Whisk together the eggs, yolks, granulated sugar, vanilla, cinnamon and salt in a baking dish until smooth. Whisk in the heavy cream, milk and bourbon until combined.
• Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until it begins to shimmer. Dip 4 slices of the bread into the custard mixture and let sit until soaked through, this should take at least 1 minute per side. Remove the slices with a slotted spatula and let the excess custard run off. Place 3 or 4 slices in the pan at a time (depending on how large your pan is) and cook until the bottom of the bread is golden brown, about 3 minutes. Flip over and continue cooking until the bottom is golden brown and the center is cooked through, about 3 minutes more. Transfer to the prepared baking and place in the oven. Repeat with the remaining butter, oil and bread. Bake the French toast in the oven for 5 minutes.
• Remove the French toast from the oven and spread the cream cheese filling on 4 of the French toast slices, Top with the remaining 4 slices and transfer to plates. Top with some of the pickled peaches, drizzle with the bourbon caramel and garnish with some of the bacon. Dust with confectioners' sugar and garnish with mint sprigs, if desired.

STUFFED BAKED PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat a small skillet over medium heat. Toast almonds in hot skillet until fragrant and lightly browned, about 3 minutes.
• Put almonds and brown sugar into a food processor bowl and process until almonds are chopped; add butter and pulse the mixture until completely blended.
• Arrange peaches with the cut sides facing up into the baking dish. Spoon 1 tablespoon almond mixture into the center of each peach. Pour liqueur and water into the baking dish; cover with aluminum foil.
• Bake in preheated oven until the peaches are tender, 20 to 30 minutes.

AIR FRYER STUFFED PEACHES

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C).
• Combine oats, butter, cinnamon, brown sugar, and vanilla in a bowl. Set aside.
• Spoon out some of the flesh of the peaches. Place peaches skin side up in air fryer basket. Air fry for 5 minutes. Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more.

CROISSANT FRENCH TOAST STUFFED WITH GRILLED PEACHES

Steps:

• Prepare coals on a grill and let heat reduce to a moderate heat.
• In a blender, combine eggs, cream, vanilla, cinnamon, and nutmeg. Blend until the ingredients are smooth. Set aside.
• Slice peaches in half and remove the pit. Brush the flesh side of each half with melted butter. Place the peaches on the grill for 5 minutes, or until the flesh side is evenly caramelized and begins to soften. Remove the peaches from the grill and dice them. Transfer to a bowl and add lemon juice and sugar, to taste. Set the peach mixture aside.
• Pour the egg batter into a pie plate. Dip the croissant halves into the batter, making sure that each side is coated. Place the croissants on the grill, flat side down. Grill for 1 to 2 minutes, or until the batter appears cooked and the croissant begins to darken; watch carefully, as they will cook quickly. Flip the croissants and grill on the other side for 1 to 2 minutes. Remove the croissants from the grill.
• Place the bottom half of 1 croissant on a plate. Add 1/4 of the peach mixture and place the top half of the croissant over the peaches. Pour Bourbon Pecan Maple Syrup over the top and garnish with fresh mint. Repeat with remaining croissants.
• Melt butter in a medium saucepan over medium heat. Once the butter begins to brown, remove the pan from heat and add bourbon. Flambe the mixture until the alcohol has burned off and then add the syrup and pecans. Return the pan to the heat and simmer for 10 minutes.

CHICKEN MELBA (STUFFED CHICKEN WITH PEACHES AND BRIE)

Steps:

• RASPBERRY COULIS: Puree raspberries in a food processor.
• Strain.
• Discard pulp and seeds.
• Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
• Heat slowly until sauce thickens.
• Set aside.
• CHICKEN MELBA: Preheat oven to 350 degrees.
• Pound each breast flat.
• Top with peach slices and cheese.
• Roll to fill the breast, secure with toothpicks if needed.
• Place on a greased sheet and brush chicken with butter.
• Place in oven and bake 15 minutes.
• Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
• Pour sauce over chicken and serve.

SAUSAGE-STUFFED PEACHES

Steps:

• Drain peaches, reserving 4 peach halves and 1/4 cup syrup (refrigerate remaining peaches and syrup for another use). In a bowl, combine bread crumbs, onion, egg, salt and pepper. Add sausage; mix well. Shape about 1/4 cupfuls of sausage mixture into balls; place each ball in the indentation of a peach half. Place peaches in a small greased baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour reserved syrup over sausage; bake 5-10 minutes longer or until meat is no longer pink and syrup is heated through.

STUFFED TOMATOES WITH PEACHES, CORN, CUCUMBERS, AND BASIL

Steps:

• Slice off tops of tomatoes (about 1/2 inch). Scoop out the seeds and ribs, and coarsely chop. Stir together chopped tomatoes, peaches, cucumbers, corn, oil, 1 tablespoon lime juice, salt, and pepper. Let stand for 15 minutes. Taste and adjust for acidity, adding up to 1 tablespoon more lime juice. Stir in basil.
• Season inside of tomato shells with salt and pepper. Fill tomatoes with tomato mixture, and garnish with basil sprigs. Serve immediately.

STUFFED PEACHES

Steps:

• Mix cheese, sultanas and nuts and make into 6 small balls (if balls are very soft, chill the mixture in the refrigerator for a short time).
• Arrange peach halves on a lettuce leaf in two individual bowls or glasses and place three cheese balls into each.
• Serve chilled.

STUFFED PEACHES

Steps:

• Pre heat the oven to moderately hot.
• Cut the peaches in half and remove the stones. With a teaspoon remove some of the flesh from the centres. Chop this and place in a bowl with the crushed biscuits, liqueur. egg yolks, sugar, almonds and most of the butter and mix well.
• Stuff each peach with the mixture and top each with a knob of butter. Put them on an oiled baking tray and cook in a moderately hot oven for 35-40 minutes.
• Arrange the peaches on a serving dish and sprinkle with icing sugar to serve. Extra biscuits can be served alongside peaches.

AMARETTI-STUFFED PEACHES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 375°F. Butter a baking dish large enough to hold the peach halves in a single layer. 2 Place the amaretti cookies in a plastic bag and crush them gently with a heavy object, such as a rolling pin. You should have about 1/2 cup. In a medium bowl, mix together the butter and sugar and stir in the crumbs. 3 Following the line around the peaches, cut them in half and remove the pits. With a grapefruit spoon or a melon baller, scoop out a little of the peach flesh from the center to widen the opening and add it to the crumb mixture. Stir the egg into the mixture. 4 Arrange the peach halves cut sides up in the dish. Spoon some of the crumb mixture into each peach half. 5 Bake 1 hour or until the peaches are tender. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.