Cinnamon Macaroon Peaches 

1 can (14 1/2 ounces) cling peach halves, (4 halves)
1/4 cup finely chopped slivered almonds
1/4 cup flaked coconut
1/4 cup quick-cooking oats
2 tablespoons packed brown sugar
1 teaspoon McCormick® Gourmet Collection Saigon Cinnamon
2 tablespoons cold butter, cut into small pieces
1/2 teaspoon McCormick® Pure Vanilla Extract

Cinnamon Cream:
1/3 cup sour cream
1 tablespoon packed brown sugar
1/2 teaspoon McCormick® Gourmet Collection Saigon Cinnamon
1/2 teaspoon McCormick® Pure Vanilla Extract


1. Preheat oven to 400°F. Drain peach syrup, reserving 1/4 cup. Arrange peach halves in small baking dish, cut side up. Prepare macaroon mixture in small bowl by combining almonds, coconut, oats, brown sugar and cinnamon; cut in butter until crumbly. Divide mixture into 4 equal amounts.

2. Top each peach half with 1/4 of the macaroon mixture. Add vanilla to reserved peach syrup; spoon over top. Bake 8 to 10 minutes or until peaches are hot and macaroon topping is lightly toasted.

3. Combine sour cream, brown sugar, cinnamon and vanilla. Serve with macaroon peaches.

Makes 4 servings

Nutritional Info Per one serving: About 270 Calories, Fat 14g, Protein 4g, Carbohydrate 32g, Cholesterol 17mg, Sodium 75mg, Fiber 4g
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick, Inc.

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