Peaches Stuffed with Ginger Snaps Tuesday, September 2, 2008
6 or 8 ginger snap cookies
3 ripe, firm peaches, halved and pitted
3 tsp sugar
3 tsp butter
2 cups whipped cream
Preheat oven to 375 deg. Spray the bottom of an 8 inch baking dish with cooking oil spray and set aside. Using a melon baller, clean out the red flesh from the center of each peach. Arrange the peaches cut side up in the prepared dish. Place the cookies in a food process and pulse until finely chopped. Divide the crumbs evenly among the peaches filling the center of each peach. Sprinkle 1/2 tsp sugar over each. Dot each peach with 1/2 tsp butter. Bake until the peaches are tender and the filling is crisp on top, about 30 minutes. Serve warm with whipped cream.
This also works great with Amaritti Cookies