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Lemon cheese stuffed nectarines
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| Artist: |
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| Categories: |
Cheese, Cheese & Eggs, Desserts, Fruits, Herbs & Spices, Lemon |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Cream cheese, softened | | 1
| tbsp | Sugar | | 1
| tbsp | Lemon juice | | 1
| tbsp | Heavy cream | | 2
| tbsp | Lemon balm leaves, chopped | | 6
| each | Nectarines, ripe freestone | | | -OR- | | 6
| each | -peaches | | | Lemon balm leaves | | | -for garnish |
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Procedures:
| 1 | In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. | | 2 | Beat in heavy cream until fluffy. | | 3 | Stir in chopped lemon balm. | | 4 | Set aside. | | 5 | Wash, dry and halves peaches. | | 6 | Remove pits. | | 7 | Fill cavities with cream cheese mixture. | | 8 | Carefully reassemble peaches. | | 9 | Garnish tops with lemon balm leaves. | | 10 | Served chilled or at room temperature. | | 11 | Serves: |
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