Cream-Filled Peaches

Cream-Filled Peaches
Servings: 8 Prep 20 mins Chill 2 hrs Cook 6 mins to 8 mins

Ingredients

  • 6 cups water
  • 2 cups sugar
  • 1 cup peach schnapps
  • 1/4 cup honey
  • 5 whole cloves
  • 8 peaches (about 2 pounds), bottoms trimmed to form base, halved through stem end and pitted
Filling:
  • 6 ounces cream cheese, softened
  • 2 tablespoons sour cream
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
Sauce:
  • 1 pint fresh raspberries
  • 2 tablespoons sugar
  • 2 teaspoons lime juice
  • Mint leaves, for garnish

Make It

Poaching Syrup and Peaches:

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:

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

Sauce:

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.

4. Spread scant 1 tablespoon of filling over cut side of each of 8 peach halves. Sandwich with remaining halves to make 8 whole peaches.

5. Spoon 1 tablespoon sauce into each of 8 dessert bowls. Stand peach upright in each. Garnish with mint.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 8, chol. (mg): 25, sat. fat (g): 5, carb. (g): 36, fiber (g): 3, pro. (g): 3, sodium (mg): 65, Percent Daily Values are based on a 2,000 calorie diet.