Macaroon-Stuffed Peaches

• 1 egg, beaten
• 1 14 cups crumbled soft macaroons (7 or 8 cookies)
• 14 cup sugar
• 14 cup toasted almond, chopped
• 1 (29 ounce) can canned peach halves
• 4 -6 teaspoons butter or 4 -6 teaspoons margarine
• 14 cup dry white wine
• 14 teaspoon ground nutmeg (optional)

1. Combine egg, macaroons, sugar, and almonds.
2. Let stand about 5 minutes to soften macaroons.
3. Drain peaches, reserving 1/4 cup syrup.
4. Arrange peaches, cut side up, in 10x6x2-inch baking dish.
5. Divide macarron mixture evenly among peaches; dot each peach with about 1/2 teaspoon butter or margarine.
6. Combine white wine and the reserved peach syrup; stir in nutmeg, if desired.
7. Pour wine mixture around peaches in dish.
8. Bake, uncovered, in 375 degrees oven about 20 minutes or till macaroon mixture is lightly browned.
9. Serve warm in bowls.

egg, macaroons, sugar, almond, peach halves, butter, white wine, ground nutmeg

Taken from www.food.com/recipe/macaroon-stuffed-peaches-172494 (may not work)