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Categories: Sauces and condiments, Vegetarian

Stuffed peach and raspberry sauce

In France, chevre simply means goat cheese. In the United States, terms are different. Here is a buyer's guide. Chevre: Fresh goat cheese, drained to a soft, spreadable state, then sold loose in pots or rolled into logs. Sold in ... Read more

Total time: 20 minutes | Serves 6
  • 1 pint fresh raspberries (1 1/4 cups)
  • 2 tablespoons sugar, or to taste
  • 3 ripe peaches (about 1 pound)
  • 5 ounces fresh loose chevre or drained fromage blanc
  • 6 amaretti cookies, crumbled, or 1/4 cup sliced toasted almonds, ground

Step 1Halve and pit the peaches. Set them in a baking dish. Divide the cheese into 6 portions, roll each into a ball and roll in the cookie crumbs or almonds until well coated. Place a cheese ball into the pit section of each peach half, carefully arranging the peaches so they won't fall over.

Step 2Heat the broiler.

Step 3Place the dish 10 to 12 inches beneath the broiler until the peaches are just warmed and the crumbs are becoming crisp, 3 to 4 minutes. Spoon a bit of raspberry sauce onto 6 dessert plates. Place the peaches in the sauce, then dress the peaches with the remaining sauce.

Each serving:
178 calories; 70 mg sodium; 26 mg cholesterol; 12 grams fat; 5 grams saturated fat; 17 grams carbohydrates; 4 grams protein; 2.90 grams fiber.
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