Cream-Filled Peaches

Makes 8
Prep 20 m
Chill 120 m
Cook 6 - 8 m

Ingredients

Filling:

Sauce:

Directions

Poaching Syrup and Peaches:

  1. 1 of 1 Bring water, sugar, schnapps, honey, cloves to simmer in saucepan; stir. Add peaches; simmer until knife-tender, 6 to 8 minutes. Remove peaches; let cool slightly; slip off skins. Chill peaches and syrup separately.

Filling:

  1. 1 of 1 Mix cream cheese, sour cream, honey, vanilla and cinnamon in bowl. Cover; refrigerate.

Sauce:

  1. 1 of 3 Puree berries in processor. Add sugar, juice; pulse to blend. Pour into sieve over bowl. With spatula, gently press berries through; discard seeds. Add enough chilled syrup to puree to equal 1/2 cup. Chill.
  2. 2 of 3 Spread scant 1 tablespoon of filling over cut side of each of 8 peach halves. Sandwich with remaining halves to make 8 whole peaches.
  3. 3 of 3 Spoon 1 tablespoon sauce into each of 8 dessert bowls. Stand peach upright in each. Garnish with mint.
Nutrition Information for Cream-Filled Peaches
Servings Per Recipe: 8
Per Serving: 5 g sat. fat, 3 g fiber, 65 mg sodium, 233 kcal cal., 36 g carb., 3 g pro., 25 mg chol., 8 g Fat, total
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Printed from FamilyCircle.com 09/21/2018