Baked Peaches With Pine Nuts

1. Preheat oven to 350. Whisk together wine and sugar in a small bowl. Place peaches cavity-side-up on a foil-lined baking sheet. Fill each cavity with wine mixture. Bake one hour or until tender.

2. Just before serving, melt butter in small skillet over medium heat. Add pine nuts, and cook 3 to 4 minutes, or until golden brown.

3. To serve: Place two peach halves on each plate. Top with 1 1/2 tbs. pine nuts.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	101.5246 g
Protein	37.2871 g
Carbohydrates	212.9165 g
Energy	1770.9075 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4118 g
Water	1248.3036 g
Aspartic acid	8.1631 g
Calcium, Ca	358.26 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.4091 g
Lutein + zeaxanthin	1283.1125 g
Fiber, total dietary	30.3262 g
Fatty acids, total saturated 22:0	0.0689 g
Carotene, beta	2285.2125 g
Niacin	19.2808 mg
Vitamin A, RAE	226.8125 g
Arginine	4.2798 g
Riboflavin	0.9698 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1134 g
Fatty acids, total saturated 20:1	0.8512 g
Glutamic acid	6.1298 g
Sodium, Na	47.94 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1316 g
Total lipid (fat)	101.5246 g
Manganese, Mn	10.6634 mg
Fructose	21.4909 g
Proline	1.4212 g
Fatty acids, total saturated 16:0	6.0654 g
Sucrose	120.2241 g
Choline, total	141.8975 mg
Sugars, total	171.1859 g
Serine	1.876 g
Fatty acids, total saturated 18:0	2.6468 g
Vitamin B-6	0.5346 mg
Selenium, Se	2.1088 g
Ash	11.7283 g
Fatty acids, total saturated 18:1 undifferentiated	29.8195 g
Pantothenic acid	2.8753 mg
Phenylalanine	1.363 g
Beta-sitosterol	133.65 mg
Copper, Cu	3.2679 mg
Betaine	4.605 mg
Thiamin	1.4744 mg
Methionine	0.755 g
Iron, Fe	10.7919 mg
Carbohydrate, by difference	212.9165 g
Phosphorus, P	1313.8925 mg
Folate, total	149.225 g
Tocopherol, gamma	11.5694 mg
Alanine	1.6432 g
Valine	1.6006 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.3574 g
Fatty acids, total saturated 18:2 undifferentiated	47.1328 g
Glycine	1.7256 g
Glucose (dextrose)	27.3709 g
Fatty acids, total saturated 14:0	0.072 g
Zinc, Zn	11.7097 mg
Isoleucine	1.2464 g
Maltose	1.12 g
Fatty acids, total polyunsaturated	48.3243 g
Tocotrienol, gamma	0.6986 mg
Leucine	2.1998 g
Tocotrienol, alpha	0.42 mg
Vitamin A, IU	4633.5625 IU
Folate, DFE	149.225 g
Tryptophan	0.4823 g
Vitamin C, total ascorbic acid	93.21 mg
Phytosterols	140 mg
Galactose	0.84 g
Fatty acids, total saturated 20:0	0.2319 g
Campesterol	20.25 mg
Starch	1.4479 g
Tyrosine	1.159 g
Vitamin K (phylloquinone)	90.9738 g
Fatty acids, total saturated	9.2594 g
Histidine	0.8417 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0526 g
Fatty acids, total monounsaturated	30.8128 g
Threonine	1.042 g
Folate, food	149.225 g
Cryptoxanthin, beta	938 g
Vitamin E (alpha-tocopherol)	19.6666 mg
Magnesium, Mg	438.7475 mg
Lysine	1.3094 g
Potassium, K	3527.5075 mg
Cystine	0.6766 g
Fluoride, F	56 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
White wine	0.5 cup	0	0	0
Butter	4 tablespoons	342	15.714	28.8
Peach	8	546	133.56	3.5
pine nut	0.75 cup	681.4125	13.2435	69.2246