Macaroon-Stuffed Peaches

1. Combine egg, macaroons, sugar, and almonds. Let stand about 5 minutes to soften macaroons.

2. Drain peaches, reserving 1/4 cup syrup.

3. Arrange peaches, cut side up, in 10x6x2-inch baking dish.

4. Divide macarron mixture evenly among peaches; dot each peach with about 1/2 teaspoon butter or margarine.

5. Combine white wine and the reserved peach syrup; stir in nutmeg, if desired.

6. Pour wine mixture around peaches in dish.

7. Bake, uncovered, in 375º oven about 20 minutes or till macaroon mixture is lightly browned.

8. Serve warm in bowls.

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Nutrient	Quantity
Total fats	59.4547 g
Protein	6.3121 g
Carbohydrates	51.0301 g
Energy	757.6625 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.024 g
Water	38.1244 g
Aspartic acid	0.6645 g
Calcium, Ca	35.072 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.009 g
Lutein + zeaxanthin	251.5 g
Fiber, total dietary	0.1144 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.011 g
Fatty acids, total saturated 22:0	0.002 g
Carotene, beta	0.154 g
Niacin	0.0446 mg
Vitamin A, RAE	80.0275 g
Fatty acids, total trans-polyenoic	0.006 g
Arginine	0.41 g
Riboflavin	0.2288 mg
Fatty acids, total trans-polyenoic 22:4	0.0065 g
Tocopherol, beta	0.005 mg
Fatty acids, total polyunsaturated 15:0	0.004 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.018 g
Fatty acids, total saturated 20:1	0.0135 g
Glutamic acid	0.8365 g
Sodium, Na	72.603 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4352 g
Total lipid (fat)	59.4547 g
Manganese, Mn	0.0532 mg
Proline	0.256 g
Fatty acids, total saturated 16:0	4.6704 g
Fatty acids, total polyunsaturated 16:1 t	0.0015 g
Fatty acids, total saturated 8:0	0.002 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.7655 g
Sucrose	50.091 g
Choline, total	147.1664 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.006 g
Fatty acids, total polyunsaturated 18:1 t	0.0115 g
Sugars, total	50.2924 g
Serine	0.4855 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	1.3329 g
Fatty acids, total saturated 20:4 undifferentiated	0.094 g
Vitamin B-6	0.0859 mg
Selenium, Se	15.3588 g
Ash	0.6288 g
Vitamin D	41 IU
Fatty acids, total saturated 18:1 undifferentiated	39.5372 g
Pantothenic acid	0.7665 mg
Phenylalanine	0.34 g
Copper, Cu	0.0461 mg
Betaine	0.15 mg
Thiamin	0.0219 mg
Retinol	80 g
Methionine	0.19 g
Iron, Fe	1.0785 mg
Carbohydrate, by difference	51.0301 g
Phosphorus, P	100.6765 mg
Folate, total	23.918 g
Dihydrophylloquinone	0.05 g
Tocopherol, gamma	0.2529 mg
Fatty acids, total saturated 4:0	0.002 g
Alanine	0.3675 g
Cholesterol	186 mg
Valine	0.429 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0115 g
Fatty acids, total saturated 18:2 undifferentiated	10.2624 g
Glycine	0.216 g
Glucose (dextrose)	0.185 g
Fatty acids, total saturated 14:0	0.1421 g
Zinc, Zn	0.6719 mg
Isoleucine	0.3355 g
Tocopherol, delta	0.03 mg
Fatty acids, total saturated 12:0	0.002 g
Fatty acids, total polyunsaturated	10.4404 g
Fatty acids, total saturated 14:1	0.0035 g
Tocotrienol, gamma	0.005 mg
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.543 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.006 g
Tocotrienol, alpha	0.03 mg
Vitamin A, IU	270.561 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0035 g
Folate, DFE	23.918 g
Tryptophan	0.0835 g
Vitamin C, total ascorbic acid	0.0165 mg
Phytosterols	145.311 mg
Fatty acids, total polyunsaturated 16:1 c	0.099 g
Fatty acids, total polyunsaturated 18:1 c	1.694 g
Fatty acids, total saturated 20:0	0.0015 g
Tyrosine	0.2495 g
Vitamin B-12	0.445 g
Vitamin K (phylloquinone)	3.965 g
Fatty acids, total saturated	6.1747 g
Histidine	0.1545 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.006 g
Fatty acids, total monounsaturated	39.9422 g
Threonine	0.278 g
Folate, food	23.918 g
Fatty acids, total polyunsaturated 17:0	0.011 g
Vitamin D (D2 + D3)	1 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0005 g
Cryptoxanthin, beta	4.863 g
Vitamin D3 (cholecalciferol)	1 g
Vitamin E (alpha-tocopherol)	21.889 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.029 g
Fatty acids, total trans	0.019 g
Fatty acids, total trans-monoenoic	0.013 g
Magnesium, Mg	8.0165 mg
Lysine	0.456 g
Potassium, K	85.57 mg
Cystine	0.136 g
Fluoride, F	0.55 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.25 cup	201.495	50.399	0
White wine	0.25 cup	0	0	0
Butter	4 teaspoons	0	0	0
Egg	1	71.5	0.36	4.755
Nutmeg	0.25 teaspoon	2.8875	0.2711	0.1997
Almond	0.25 cup	481.78	0	54.5
peach half	1 can	0	0	0
macaroon	1.25 cups	0	0	0