Ingredients to Use :

3/4 c macaroon crumbs.
1/3 c finely ground toasted almonds.
8 firm, ripe peaches.
3 Tbsp sugar.
1/2 c Marsala wine

Method Of Preparation :

Dry the macaroons
in a low (200-250) oven.
Crush macaroons with a rolling pin or food processor to medium consistency, not powdered.
Combine the crumbs with the almonds.
Skin the peaches, cut in half, and remove the pit.
With a grapefruit spoon, remove some of the peach pulp to enlarge the center area. Save the pulp.
Add sugar and 1/3c of the reserved peach pulp to the crumb and almond mix.
Divide filling into each peach half.
Reassemble the peaches using toothpicks to keep them together.
Place peaches in the bottom of a shallow baking dish and sprinkle lightly with sugar.
Pour the wine in the bottom of the dish.
Bake at 350 for 15 minutes, until just slightly tender.
Cool the peaches, covered, and refrigerate. Serve chilled with wine sauce spooned over them.