3 peaches, halved, and pitted
1/3 cup honey (I used a dark honey from a local farm)
1/2 cup chardonnay or any other white wine
1 tsp almond extract
1 tsp caramel flavoring
1 cup flour
1/2 tsp cinnamon
3 tsp brown sugar
1/2 cup cookie crumbs (shortbread, amaretti, or lemon)
2 tbsp butter, melted
1. Using a small cookie scoop or melon baller, scoop out a small hole in each peach halve. Place peaches skin side down in a baking pan.
2. Mix honey, white wine, almond extract, and caramel flavoring in a small bowl. Pour atop peaches, letting all extra liquid collect into pan as well.
4. To make the stuffing, which is similar to a streusel or crumb cake topping, combine flour, brown sugar, cinnamon, cookie crumbs, and butter with a fork.
5. Take the peaches out of the oven, and scoop stuffing into the cavities. Return to the oven for 30 more minutes on 350 degrees. Serve warm with fresh cream, ice cream, or eat them just as they are! Feel free to drizzle with leftover glaze in pan.