Stuffed Peaches

Ingredients

• 6 count large freestone peaches
• 4 count small ladyfingers
• 80 g powdered sugar
• 50 g sweet almonds (plus 3 peach kernels)
• 10 g candied citron or orange
• 1/2 glass good white wine

Instructions

1. Halve and pit the peaches, enlarging the hollows; reserve the pulp.
2. Pound the peeled almonds fine with 50g sugar; mix in the reserved pulp, crumbled ladyfingers and diced candied peel.
3. Heap the filling into the peach halves and set them in a pan with the wine and remaining 30g sugar.
4. Cook between two fires; serve hot or cold with the juices around them.