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Macaroon Stuffed Peaches w/Raspberry Sauce Sugar to taste Dip the peaches in boiling water to cover and leave them for 2 to 3 minutes--no longer. Drain and refigerate without peeling. Grind the macaroons in a food processor and season them to taste with your choice of liqueur, so that you have a rather soft macaroon paste. One to 2 hours before serving, peel the peaches and cut them in half. Fill the cavities of the peach halves with the macaroon paste. Put the stuffed peach halves together to form whole peaches, and place them in a bowl. To make the sauce, put the raspberries in a blender or processor. Blens and sweeten to taste with sugar. Spoon the sauce over the peaches and chill before serving.
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 157mg||4 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 5.7g|
|Protein 1.2g||2 %|
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Calories per serving: 54
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