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
Ingredients
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4
ripe peaches
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1/2 cup
almonds (can be roasted but not salted)
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1/2 cup
cashews (can be roasted but not salted)
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1 cup
shredded coconut
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2-3 tablespoons
honey (can use maple syrup to make this a vegan recipe)
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2 tablespoons
lemon juice
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1 teaspoon
lemon zest
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1/4 teaspoon
salt
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1/2 cup
toasted coconut (as a garnish)
Directions
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Cut the peaches in half and remove the pits.
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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.
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Cover the peaches with plastic wrap and refrigerate.
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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.
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Freeze the mixture for 1-2 hours.
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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.
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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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