Roasted Peaches with Biscotti & Pistachio Stuffing

Roasted Peaches with Biscotti & Pistachio Stuffing.

This is a quirky little recipe that I rediscovered cleaning out some “files” of recipes. Yes, “files”…in quotation marks. You know the ones. Pages and pages ripped out of magazines and newspapers that you just know you’ll make some day but never get around to actually trying.

This recipe is a happy exception. I tore this one out of the Minneapolis Star Tribune newspaper so I’ve been carting it around for at least 12 years and through 3 moves. I made it and loved it when the recipe was first published in the paper but then I promptly lost it in the mess that is my “filing system”. (Please insert your own mental image of Chris Farley from Saturday Night Live doing those air quotes here.)

My “filing system” drives my (more organized) husband nuts….although he is always kind of impressed when I can reach into the great abyss that is my desk and actually find what I’m looking for.

Clearly, I need a “filing” intervention but I think the deliciousness of this peach recipe makes up for me shuffling piles of magazines, recipes, and newspaper clippings around all these years.

And before I forget to mention it, roasted peaches are amazing!

Here’s what you need:

Peaches, Biscotti, Pistachios, Egg, Brown Sugar, Five Spice Powder*, and Water.

Click here for a Roasted Peaches with Biscotti & Pistachio Stuffing Shopping List

Preheat the oven to 350 degrees.

This recipe is quick and easy to put together. Take some help from the grocery store or bakery and buy some almond biscotti. (I haven’t tried it, but I’m thinking Ginger Snaps might also be good in this filling.)

You’ll need 3 or 4 big biscotti that have been crushed. You can use a rolling pin, can from the pantry, or anything with a little heft to it for smashing.

Shell and chop 1/3 cup of pistachios. Try not to eat them all while you do this step.

Add the pistachios and smashed biscotti to a small bowl. Add 1/4 cup of lightly packed brown sugar and 1/8 teaspoon of Five Spice Powder.

*Five Spice Powder is a blend used in Asian cooking. It’s an odd combination of sweet and savory. If you can’t find it in the spice section, look in the Asian foods aisle. Five Spice usually includes some combination of ground pepper, cinnamon, cloves, ginger, and star anise. If you don’t have Five Spice Powder, you can substitute a pinch of cinnamon, cloves, and dried ginger and maybe even nutmeg. It won’t be exactly the same, but it will be close.

Lightly beat 1 egg and add it to the bowl as a binder. Stir the stuffing ingredients together to thoroughly combine.

Cut 3 nice ripe peaches in half and remove the pit. Use a small spoon to carve out a little bigger cavity in each peach. As the cook, you get to eat those little delicious peach bits that you carve out.

Fill each peach half with a spoonful of the stuffing.

Pour water into the bottom of a baking pan with high sides so that it surrounds the peaches by 1/4 inch in depth.

Bake at 350 degrees for 20 minutes until the peaches are tender. A good test if they are done is to squeeze them slightly with a pair of kitchen tongs. If they have a little give, they’re ready to go.

Serve warm with a dollop of whipped cream, yogurt, or a scoop of vanilla ice cream.

Also pretty good for breakfast the next day.

Here’s the recipe:

Roasted Peaches with Biscotti & Pistachio Stuffing

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5 Responses

    1. Exactly! My friend Rena said that she made something similar last week using a streusel topping. I think that would be easy and use ingredients most of us have on hand: oatmeal, butter (margarine for vegans), sugar, and flour. Maybe throw in a few pecans or other nuts. Sort of deconstructed cobbler!

  1. Oh, wow. Not only does this look fabulous, but it totally lends itself to adaptation (what might I have in my pantry today?) in the event that I have most — but not all — of the ingredients on hand.
    I definitely want to try this one!

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