Baked Peaches in Wine
Source: Jo Anne Merrill Servings: 6

6 peaches
2 tablespoons butter or margarine
1 cup cookie crumbs
1/4 cup butter or margarine
2 tablespoons brown sugar
1 egg yolk
2 tablespoons rum
1/4 cup Madeira

Prepare peaches by peeling, cutting in half and removing pits. Scoop out the center of peaches with melon baller to enlarge the area where you removed the pits.

Grease a baking dish generously with 2 tablespoons butter or solid margarine. Use a dish that can also be taken to the table for serving the peaches when cooked.

Lay peaches, cut side up, in baking dish.
In a mixing bowl, mix the cake or cookie crumbs, scooped out centers of peaches, 1/4 cup melted margarine or butter, brown sugar, egg yolk and rum. Blend well. Mixture will be very grainy and damp. Add more rum and butter to reach correct consistency.

Fill cavity of each peach half with crumb mixture and sprinkle the wine on top.
Bake in preheated 350-degree oven for 30 minutes, basting frequently with juices in pan. Let set 5 minutes and serve.