4 firm ripe Washington peaches
1/2 cup each quick rolled oats, sliced almonds and packed brown sugar
2 tablespoons flour
1 teaspoon grated fresh ginger root
3 tablespoons butter, melted
1 cup white wine
1 tablespoon sugar
Halve and pit peaches. Combine oats, almonds, brown sugar, flour and ginger. Drizzle melted butter over oat mixture; mix well with a fork. Fill center of each peach half with equal amounts of oat mixture; mound filling slightly. Arrange filled peaches in lightly buttered shallow baking dish that will hold peach halves in a single layer. Mix wine and sugar. Pour wine around peach halves in baking dish. Bake at 375ºF about 30 minutes or until peaches are tender. Serve two halves per serving and spoon pan juices over peaches.
306 Cal. (160 Cal. from fat), 6 g pro., 18 g fat, 25 g carb., 23 mg chol., 3 g fiber, 92 mg sodium.