Peaches are abundant this year. Have your fill of them fresh and then look at baking with them. Stuffing them with amaretti cookies mixed with honey and almonds adds a delicate crunch to the soft flesh of the fruit.  The White Bear Lake Farmers Market has peaches from Michigan. Kowalski's has Colorado peaches on sale this week as well as organic ones.  Stuffing and baking peaches can be served elegantly in a wineglass or in a cereal bowl for an impromptu dessert.

If you cannot find amaretti cookies, almond biscottis are also good. You want a hard, crunchy cookie that will not turn to mush when baked.

Baked Stuffed Peaches Ingredients - serves 4

• 4 peaches
• 2 tablespoons butter
• 1/2 cup sliced almonds - toasted
• 1/4 cup crushed amaretti cookies
• 1/4 cup honey
• Garnishes: whipped cream, yogurt,or creme fraiche and berries

Baked Stuffed Peaches Preparation

1. Preheat oven to 350 degrees F.
2. Foil and spray a baking pan.
3. Halve peaches.
4. Cut out pit and scoop out a little pulp.
5. Put on prepared baking sheet.
6. In a small, dry skillet, toast your almonds - for just a minute. Put in bowl and add butter to same skillet and melt.
7. Crush amaretti cookies and put in bowl with almonds.
8. Cover all with melted butter. Stir.
9. Add honey and mix well.
10. Fill peaches with honey-nut mixture. Bake just two minutes for medium peaches and 3 minutes if peaches are large. Remove from oven. Add a dollop of something creamy. Serve and savor how simple summer fruit can be.

Ripe, in-season peaches can be found at the White Bear Lake Farmers Market and at all major groceries.