Sweet Almond Stuffing

This stuffing can either be cooked or left cold – it’s up to you. It’s delicious in peaches, pears, nectarines and pumpkins.

Ingredients List:
2 peaches
75g blanched whole almonds
10 amaretti biscuits
1 tsp. almond extract
1 tsp. vanilla extract
1 free range egg white
7-8 dried apricots
Glug of liquor – use whatever you fancy, orange based liquors work well

Peel the peaches and then cut them in half. Remove the stone and chop them finely.

Place the amaretti biscuits into a plastic bag and give them a bash up with a rolling pin. Continue to crunch them up until they resemble crumbs.

Toast the almonds in a dry frying pan until they’re lightly browned. They’ll burn quickly, so keep an eye on them.

Roughly chop the dried apricots.

Mix the peaches, amaretti crumbs, egg white, apricots, vanilla and almond extracts and the glug of liquor in a large bowl. Use the mixture to stuff fruit. You can also leave out the liquor if you prefer.

If cooking the mixture, it needs about 20 minutes in a 190C oven.

Source: Stuffing Recipes.

Published in: on February 24, 2011 at 4:44 pm  Leave a Comment  
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