Recipe: Carotenoid-Rich Baked Stuffed Peaches
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Here’s a healthier dessert recipe that makes good use of carotenoid-rich fresh summer peaches. Like other yellow and orange fruits and vegetables, peaches are a good source of the carotenoids, lutein and lycopene. They help protect your vision and heart. It’s best to buy organic or pesticide-free peaches, since they, like other thin-skinned fruits, tend to absorb any chemicals they may be sprayed with.
Biscotti tend to be lower in fat than other cookies, and it’s usually easy to find all natural, organic and even gluten-free varieties at the store. Or, try making your own. (This healthy recipe from the Mayo Clinic looks good.)
4 fresh ripe peaches
Juice of ½ lemon
1 c. crushed almond biscotti (about 4 cookies)
2 T. peach brandy
2 T. butter, at room temperature
½ tsp. vanilla extract
2 T. granulated sugar
1 egg yolk
- Heat a large pot of water to boiling. Add peaches and simmer for 30-60 seconds. Remove, cool under running water and slip off skins. Cut in half and remove pits. Using a small spoon or melon ball scoop, enlarge the hollow left by the pit. Sprinkle with lemon juice. Place peach halves in a shallow baking dish.
- Preheat the oven to 350 degrees.
- Crumble the biscuits into a bowl. Add the peach brandy and allow to soften for a few minutes, then mix in the rest of the ingredients.
- Divide the mixture among the peaches, mounding it in the center hollow.
- Bake 35 minutes and serve hot or cold.
Nutrition Information per serving (½ peach): 109 calories; 4.4 g fat, 2.2 g saturated fat, 15 g carbohydrates, 1.5 g protein, 1.3 g fiber, 38 g cholesterol, 50 g sodium.