Stuffed Peaches

For four large peaches:


1 cup (about 3 1/2 ounces) crushed amaretti cookie crumbs

2 T. butter, softened

2 T. marsala wine

1 T. brown sugar

dash of cinnamon

a few slivered almonds


1 cup marsala wine


Mix the amaretti, butter, the 2 T. marsala wine, brown sugar and cinnamon in a food processor. Wash the peaches well, remove the pit and fill the center area with the stuffing. Place in a small oven proof casserole and pour in the marsala wine. Bake at 425 degrees for 15 minutes, topping with slivered almonds for the last five minutes. Alternately, place in an aluminum pan over a grill. Close cover and cook for about 15 minutes. Sprinkle with slivered almonds for the last five minutes.