Stuffed Peaches - Beautiful Bounty

July 18, 2016
Photo by Grace O
Author Notes

Plain fresh fruit in season is wonderful for a side dish or dessert, but sometimes you just have to have something fabulous! My delicious stuffed peaches take cut fruit to a new level. —Grace O

  • Serves 4-8
  • 4 ripe peaches
  • 1/2 cup almonds (can be roasted but not salted)
  • 1/2 cup cashews (can be roasted but not salted)
  • 1 cup shredded coconut
  • 2-3 tablespoons honey (can use maple syrup to make this a vegan recipe)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/2 cup toasted coconut (as a garnish)
In This Recipe
  1. Cut the peaches in half and remove the pits.
  2. With a melon baller, scoop out about a tablespoon of peach flesh from the center of each peach. You will have a hole about twice the size of the one left from the pit.
  3. Cover the peaches with plastic wrap and refrigerate.
  4. Put the peach pulp into a food processor with the remaining ingredients (except for garnish) to make a stuffing. Process for a few seconds until you get a chunky, uniform mixture.
  5. Freeze the mixture for 1-2 hours.
  6. With a melon baller, scoop out a ball of stuffing and use it to fill the hole of a peach half. Repeat for the remaining 7 halves. Garnish with toasted coconut.
  7. Optional: Quickly grill the peach halves before stuffing them. If your peaches aren’t perfectly ripe, grilling them will bring out their sugars and soften.

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