Gingersnappy Peaches

Last night was book club.  A perfect opportunity to try something new and use up some peaches before they got too soft.  I found a recipe for Amaretti Peaches that sounded great.  As per usual I made some modifications, but the greatness remains!  These take about 20 minutes start to finish and they’re pretty low fat for dessert.  Wow, are they good!

There weren’t any amaretti cookies in the grocery store I stopped by.  No time to hit a better one or a bakery so I opted for gingersnaps instead.  They go nicely with peaches.  I left out the added sugar and halved the butter.  Instead of hollowing out the peaches I just removed the pits.  No wasting of fresh peaches!  Those are the recipe alterations.  There’s not much to the directions, but I did change it up so that the chocolate didn’t have to be shaved.  I put it on in pieces and put the peaches back under the broiler for a few minutes.  Done.

This is another time where the fact that there are only 4 ingredients means that quality counts.  Use good butter – no margarine.  Use good quality dark chocolate.  That’s what allows you to use a little less without missing it.  Use fresh, local peaches.  Kudos to Drumheller’s Orchard in Nelson County, VA for growing such lovely peaches!

There are many wonderful things about this dessert.  Easy, low fat, contains chocolate, etc.  These are also cute,  incredibly easy to serve and travel well.  You can even eat them without utensils if you like.  It’s hard to beat a dessert like this!

Good? Very good.
Easy? So, so easy.
Good for company? Absolutely. Add a mint spring to the top if you want a little decoration.
Special shopping? Nope.

Gingersnappy Peaches

To see the original recipe for Chocolate-Amaretti Peaches click here.


1/2 cup crushed gingersnap cookies
4 large ripe peaches, halved and pitted
4 teaspoons butter
4 ounces bittersweet chocolate


1. Preheat broiler.
2. Put cookies in small food processor and pulse until crumbs are fine.
3. Fill each peach half with 1 rounded teaespoon cookie crumbs. Arrange peaches in an 11 x 7-inch glass or ceramic baking dish. Place 1/2 teaspoon butter on top of each filled half. Top with 1/2 ounce dark chocolate. Broil 2 minutes or until butter melts and chocolate softens. Cool 5 minutes before serving.


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