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8 large macaroons, preferably almond-flavored, crumbled (abour 2 cups)
% cup almond-flavored liqueur
I tablespoon butter or margarine, cut up
Blanch peaches in boiling water I minute; remove with slotted spoon. Cool quickly in cold water; peel. Cut in half; discard pit; set peaches aside. In small skillet over medium heat, stir crumbs until light brown and toasted; remove from heat; let cool. Sprinkle liqueur over crumbs; toss lightly. Let stand 30 minutes. Spoon crumb mixture into peach cavities, pressing down slightly. Dot filling with butler. Arrange peaches in shallow broilerproof plate.
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