Cheese Stuffed Peaches with Caramel Sauce

This was my absolute favorite dessert as a kid.

1 quart home canned peach halves
1 3-ounce package cream cheese
1/4 cup chopped pecans

Drain peach halves. Mix cream cheese until softened and form into about 10 balls. Roll balls in chopped pecans and place in the hollows of the peach halves. Chill. When ready to serve, cover with warm caramel sauce.

Caramel Sauce

3/4 cup sweetened condensed milk
1/2 cup granulated sugar
1/2 cup white corn syrup
1/3 cup brown sugar, packed
1 tablespoon margarine
1/2 teaspoon vanilla

Mix and cook, stirring constantly over medium heat to jelly stage (200 degrees). Remove from heat. Add margarine and vanilla.

This is fantastic on ice cream as well. I could sit and eat the whole jar with a spoon.

*We made these with almonds since David is allergic to pecans. I just toasted them for a couple of minutes in the microwave (stirring after a minute then checking every 30 seconds) before chopping them.