It’s so easy to eat well in summer! I get inspired every time I walk through a farmer’s market or even the produce section of the supermarket. There are so many stone fruits and melons available and right now they are at their peak. You just can’t go wrong creating desserts and salads from fruits like peaches, nectarines, apricots and the new pluots and apriums, which are hybrids created by crossing plums and apricots.
In addition to the delicious taste there are plenty of health benefits from eating stone fruits. For instance:
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. You can find this recipe and so many more age-defying dishes in my cookbook, The AGE BEAUTIFULLY Cookbook.
Stuffed Peaches Recipe
Serves 4 to 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 Tbsp. honey (can use maple syrup to make this a vegan recipe)
2 Tbsp. lemon juice
1 tsp. lemon zest
1/4 tsp. salt
1/2 cup toasted coconut (as a garnish)
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). 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.
NOTE: If preferred, you can quickly grill the peach halves before stuffing them. If your peaches aren’t perfectly ripe, grilling them will bring out their sugars and soften their fibers. Just brush the cut sides with melted coconut oil and grill over high heat for 2-3 minutes.