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Tuscan Style Stuffed Peaches
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
Calories:
399
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Water clay pot.
2.
Rinse and dry peaches, halve and pit. Carefully scrape out some pulp and dice finely. Combine peach pulp with crumbled Amarettinis, sugar, half of butter, egg yolk, lavender and lemon zest. Place peach halves in the clay pot and fill with Amarettini mixture. Sprinkle with almonds and dot with remaining butter. Close the pot. Place into cold oven and turn temerature to 180°C (approximately 350°F). Bake for about 30 minutes. Remove the lid and bake peaches for another 10 minutes. Arrange peaches on plates and serve, if desired, with whipped cream or mascarpone cream.
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