Baked Peaches Milanese Style

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.

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Servings: 4

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  • 1/2 cup (125 mL) vanilla wafer crumbs
  • 1/4 cup (50 mL) butter, melted
  • 1/4 cup (50 mL) coarsely chopped unblanched almonds
  • 1/2 tsp (2 mL) almond extract
  • 4 large ripe but firm Ontario Peaches
  • 1/4 cup (50 mL) Ontario White Wine
  • 1-1/2 tsp (7 mL) granulated sugar
  • 1/2 oz (15 g) semisweet chocolate (optional)

Garnish: Ontario Dark Sweet Cherries, with stems (optional)


In 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 (2 L) square baking dish; stir in sugar. Place filled peach halves in pan, filling side up; bake in 350°F (180°C) oven for about 20 minutes or until peaches are softened. Let cool slightly. Serve 2 peach halves in each dish or bowl; spoon wine glaze over top. If desired, grate chocolate over top. Garnish with cherries. Serve warm or at room temperature.

Variation: Substitute finely crushed amaretti cookies (about 75 g) for vanilla wafer crumbs and omit the almond extract. Amaretti cookies are an Italian almond-flavoured hard cookie available in some grocery stores and Italian stores.

Nutritional information

1 Serving

  • PROTEIN: 3 grams
  • FAT: 17 grams
  • CARBOHYDRATE: 23 grams
  • CALORIES: 254