Baked Peaches

4 servings
4 large, fresh peaches
3/4 cup breadcrumbs
1/3 cup Sucanat® or brown sugar
1/4 cup shredded coconut, preferably unsweetened
1/4 cup margarine or sesame oil

Preheat oven (or toaster oven) to 350 deg F. Cut each peach in half lengthwise and remove the stones (pits). Use a teaspoon to scoop out some of the fruit, leaving about a half-inch shell. Chop the fruit you removed, then mix it in a bowl with the breadcrumbs, Sucanat®, coconut, and half the margarine or oil. (Note: If you're using sweeteneed coconut, reduce the sweetener to about 1/4 cup.) Place the peaches, cut side up, on a baking sheet or in a shallow baking dish. Fill each shell with some of the breadcrumb mixture, rounding the top and pressing lightly so it retains its shape. Dot the top with the remaining margarine or sesame oil. Bake until the top is lightly browned, about 15 to 20 minutes -- watch so it doesn't burn. Serve warm.

Variation:
Replace the coconut with any unsalted chopped nuts (walnuts, pecans, almonds, etc.).