Recipe: Baked Peach Milanese
Description: Bite into a wonderful crunchy almond filling that contrasts with soft, juicy peaches.  Leaving the soft velvety skin on provides fibre and gives a rosy blush to the dish.
Ingredients: [{"text": "1/2 cup vanilla wafer crumbs"}, {"text": "1/4 cup butter, melted"}, {"text": "1/4 cup unblanched almonds, coarsely chopped"}, {"text": "1/2 teaspoon almond extract"}, {"text": "4 large ripe peaches"}, {"text": "1/4 cup white wine (such as Riesling)"}, {"text": "1 1/2 teaspoons granulated sugar"}, {"text": "1/2 ounce semisweet chocolate (optional)"}, {"text": "dark sweet cherry, with stems (optional)"}]
Instructions: In a small bowl, mix together wafer crumbs, butter, almonds and almond extract.
Cut peaches in half lengthwise; remove pit and place cut side up on cutting board.  Mound almond filling in hollow of each.
Pour wine into 8-inch square baking dish; stir in sugar.  Place filled peach halves in pan, filling side up; bake in a 350F oven for about 20 minutes or until peaches are softened.  Let cool slightly,.
Serve 2 peaches in each dish or bowl; spoon wine glaze over top.  If desired, grate chocolate over top.  Garnish with cherries, if using.  Serve warm or at room temperature.
VARIATION:  Substitute finely crushed amaretti cookies for vanilla wafer crumbs and omit the almond extract.  Amaretti cookies are an Italian almond-flavored hard cookie available in some grocery and Italian stores.
