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Baked Peaches

By , from the Megan Scott collection
Serves 8


This recipe is slightly modified from the Joy of Cooking. It is easily halved if you have fewer mouths to feed.


4 medium ripe peaches, preferably freestone
½ cup orange juice, not from concentrate
¼ cup confectioner’s sugar
cup slivered almonds, toasted
¼ cup packed dark brown sugar
¼ tsp. grated orange zest
1 Tbsp. cold butter, cut into small pieces


  1. Preheat the oven to 350 degrees. Halve and pit the peaches. Place them, pitted side up, in a baking dish large enough to hold them in a single layer. Combine the orange juice and confectioner’s sugar and pour the mixture over the peaches.
  2. In a food processor, pulse the almonds, brown sugar, and orange zest until the almonds are finely chopped but not a powder. Add the butter and pulse until the mixture is crumbly. Divide this mixture between the peaches, mounding it on top of them.
  3. Bake until the peaches are very soft, the pan juices have thickened, and the almond mixture is browned, about 15 to 20 minutes. Serve warm with a little heavy cream.

This content is from the Megan Scott collection.

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