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
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)
-
1
cup shredded coconut
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2-3
tablespoons honey (can use maple syrup to make this a vegan recipe)
-
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
- Cut the peaches in half and remove the pits.
- 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.
- Cover the peaches with plastic wrap and refrigerate.
- 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.
- Freeze the mixture for 1-2 hours.
- 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.
- 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.
Photo by Grace O