The classic creamy side dish is ideal for a holiday recipe, a potluck at work, or dinner.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 fresh figs
- ½ cup pine nuts
- 4 peaches, halved and pitted
- ¼ cup white sugar
- 1 cup white wine
- ½ cup brandy
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
- Bake in the preheated oven until browned, about 15 minutes.
Reviews
9.1.18 My figs were very ripe, and I was concerned that if I put them in the blender, they’d turn to mush, so I chopped them as well as the pine nuts. Honestly, I did use the ingredients in the recipe, but I didn’t measure, just eyeballed everything. Definitely would roast the pine nuts in the future, but the nut-fig filling on the nectarines (yes, I used nectarines, not peaches) was very good. Super simple to make with nice presentation, actually a little elegant in its simplicity.
Really flavorful, but we topped it with a scoop of vanilla ice cream (husband) and/or a spoonful of greek yogurt (me). Perfect. Next time I dont think I will process the pine nuts and figs in the food processor, though. Needs a little contrasting texture and crunch.
Holy moly this was good! Needed to find a way to use the fresh figs I had picked at my best friend’s house. The combination was wonderful. I didn’t use the food processor to grind up the figs and pine nuts, just cause I didn’t have one available to me…but I think that it gave it a great textural element. Next time I might toast the nuts prior to combining them with the figs. Thank you Laura for sharing this recipe; this was a great way to end our Italian feast.
I used nectarines instead of peaches. I liked the baked nectarines in the alcohol, but not the topping. If I make it again, I will reduce the amount of nuts and add a little honey to the topping. Also, based on DILLORDONEZ’s review, I cut the alcohol in half, and it was still too much, so I’d cut it down even more.
Absolutely delicious. Next time, though, I’ll cut the alcohol by a lot. It was way more than needed and I felt like I was just wasting good wine.