This makes a great company dessert when peaches are in full season. The stuffing can also be used with pear halves. Recipe from World Vegan Feast  ^[1] (©2011, Vegan Heritage Press) by Bryanna Clark Grogan.

Serves: 4

• 1/2 cup raisins
• 1/4 cup dry white wine
• 1/2 cup chopped toasted walnuts
• 2 tablespoons plus 1 1/2 tablespoons sugar, divided
• 4 ripe freestone peaches, halved and pitted
• 1/4 cup Marsala, Madeira, or medium-dry sherry
• 1 tablespoon vegan margarine

Preheat the oven to 350º F.

Soak the raisins in the wine for about 30 minutes. Drain the raisins (reserving the wine) and chop finely. Mix the raisins in a medium bowl with the reserved wine, walnuts, and 2 tablespoons of the sugar.

Scoop out a little of the peach flesh from the centers of the peach halves. Chop the peach flesh and add it to the reserved stuffing, stirring well. Fill the peach halves evenly with the stuffing and place the halves in a shallow oiled baking dish.

Pour the Marsala over the peaches and sprinkle with the remaining 1 1/2 tablespoons sugar. Dot the tops with the margarine. Bake for 25 minutes and serve hot in dessert dishes.

• Explore more of VegKitchen’s Gluten-Free Vegan Baking ^[2].
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[3].
• Here are more Fruity Baked Goods ^[4].

Visit Bryanna Clark Grogan at The Vegan Feast Kitchen. ^[5]