>
 

Bookmark and Share

The Hungry Locavore - Recipe: Stuffed Peaches

By Judith Hausman, Urban Farm contributor

Wednesday, August 1, 2012

peaches

Zoonar/Thinkstock

Stuffed peaches are the perfect peach season dessert.

In California a couple of weeks ago, apricots were the go-to fruit, but here at home in the Hudson Valley, N.Y., we’re having an early peach season. Dripping with perfumed juice, our local peaches are thick, fuzzy-skinned and yellow-fleshed (most commonly). Wonderful!

A few of my favorite ways to prepare peaches include: in a cream pie, under an oatmeal crisp, on top of a simple butter cake and also in spicy salsa. However, when local peaches are almost too beautifully ripe to fool with by cooking them, I like to make stuffed peaches, a straightforward, no-cook dessert. You don’t have to heat up your kitchen, and the ricotta cheese creates a luxurious, refreshing combination with the fruit. You can also try adding mini chocolate chips to imitate a richer cannoli filling.

Stuffed Peaches

INGREDIENTS

  • 1 super-ripe peach per person
  • a little lemon juice or a little orange liqueur
  • 2 to 3 tablespoons whole-milk ricotta per peach
  • 1/4 teaspoon each vanilla or almond extract per peach
  • 1/4 cinnamon per peach
  • 1 teaspoon honey or brown sugar per peach
  • 1 tablespoon slivered almonds or chopped pistachios per peach
  • white sugar for sprinkling

PREPARATION

Carefully split the peaches, and remove the pits. Squeeze a little lemon juice on the halves, or dip them in the orange liqueur to prevent them from turning brown. Mix together the remaining ingredients, except the white sugar for sprinkling. Put a dollop of the mix into the depression from which you removed the peach pit, and re-sandwich the peach halves together. Sprinkle them with a little white sugar before serving, just for looks, and garnish with a mint leaf or two.

Read more of Locavore Recipes »

Give us your opinion on The Hungry Locavore - Recipe: Stuffed Peaches.
Submit Comment »
Sound simple and fast.
Carl, Livermore, CA
Posted: 6/6/2013 11:31:06 AM
Wow this sounds DELICIOUS Judith! We just recently came back from visiting the Outer Banks where there ia an abundance of the most delicious locally grown peaches with that thin fuzzy skin that you mentioned (remeniscent of my childhood)...the juiciest , sweetest peaches I have ever had! This recipe would be perfect for them!
Beth, Fairfield, NJ
Posted: 8/4/2012 12:06:19 PM

About the Blogger

Judith Hausman

Judith Hausman
As a long-time freelance food writer, Judith Hausman has written about every aspect of food, but local producers and artisanal traditions remain closest to her heart. Eating close to home takes this seasonal eater through a journey of delights and dilemmas, one tiny deck garden, farmers’ market discovery and easy-as-pie recipe at a time. She writes from a still-bucolic but ever-more-suburban town in the New York City 'burbs.

Related Articles

Advertisements

Top Products
d
Gold Standard

*Content generated by our loyal visitors, which includes comments and club postings, is free of constraints from our editors’ red pens, and therefore not governed by I-5 Publishing, LLC’s Gold Standard Quality Content, but instead allowed to follow the free form expression necessary for quick, inspired and spontaneous communication.