About Kate

This recipe is an original recipe from Desserts: Mouthwatering recipes for delectable dishes by Rosemary Wilkinson (ISBN 1-84309-010-4) with a little change in ingredients based on what is locally available.

Ingredient

• 10 pcs (4 oz.) almond cookies (I use Almond K..... from Meijer bulk food)
• 2 oz chopped semi sweet chocolate (Baker's)
• Grated rind of 1/2 orange
• 1 tablespoon honey
• 1 teaspoon ground cinnamon
• 1 egg white lightly beaten
• 4 firm ripe peaches
• 2/3 cup white wine (Bacardi (not spiced) rum works too)
• 1 tablespoon superfine sugar
• Whipped cream to serve (optional)

Procedure

1. Preheat oven to 375F
2. Combine crushed cookies, chocolate, orange rind, honey, and cinnamon in a bowl.  Add egg white to bind mixture.
3. Cut peaches in half and pit.
4. Put mixture on peaches.
5. Lightly butter the pan (Skip this step if using non-stick pan).
6. Put peaches in the pan.
7. Combine wine and sugar.  Add it on peaches in the pan.
8. Bake about 30-40 minute until peaches are tender.  Serve immediately with a little bit of juice and whipped cream (if desired).