Stuffed Peaches

Stuffed Peaches

6 Freestone peaches, peeled, pitted and halved
2 cups mixed berries (raspberries, blackberries, currants) 1/4 cup sugar
1/4 cup raisins
2 tbsp. walnuts, chopped
1 tbsp. lemon juice
1/2 cup corn syrup
cinnamon

Preheat oven to 350 F.
Mix berries, walnuts, sugars and lemon juice. Fill each peach half with berry mixture. Place each peach half in large muffin pan to keep from rolling over, or in shallow baking dish. Pour corn syrup over peaches. Bake for 1 hour.
Remove from oven. Dust with granulated sugar and cinnamon. Place under broiler until golden brown. Serve immediately.