Baked Peaches

• 4 ripe freestone peaches
• 1 cup huckleberries, blackberries, or raspberries (optional)
• 3 to 4 tablespoons sugar
• 1/2 cup white wine, Beaumes-de-Venise or other dessert wine, or water
• Whipped cream or vanilla ice cream (optional)

1. Preheat the oven to 375F.
2. Halve the peaches and remove the pits.
3. Arrange the peaches in a shallow gratin dish, cut-side up, in a snug single layer.
4. If you like, fill the cavity of each peach with berries.
5. Sprinkle the sugar over the peaches and berriesmore or less, depending on the fruits sweetness.
6. Drizzle the wine or water over the fruit.
7. Bake the peaches for about 20 minutes, until juicy and tender.
8. Serve warm with their juices and, if you like, with softly whipped cream or vanilla ice cream.
9. If you prefer, peel the peaches before baking: Drop the peaches in boiling water for 20 seconds or so, just enough to loosen the skins.
10. Lift them out and plunge immediately into ice water.
11. When cool, slip off the skins.
12. In place of the berries, the peaches are delicious baked with an almond stuffing: Cream together 1/4 cup butter and 1 tablespoon sugar.
13. Blend in 1 small egg yolk, 1/4 cup lightly toasted and chopped almonds, and 4 crushed macaroon cookies.
14. Spoon the stuffing into the cavities of the peaches and bake.
15. The stuffing is equally good with pears, nectarines, or apricots.

peaches, huckleberries, sugar, white wine, cream

Taken from www.epicurious.com/recipes/food/views/baked-peaches-387394 (may not work)