Lemon Cheese Stuffed Nectarinesdesserts, fruits, herbs 8 oz cream cheese; softened 1 tablespoon sugar 1 tablespoon lemon juice 1 tablespoon heavy cream 2 tablespoon lemon balm leaves; chopped 6 each nectarines; ripe freestone or- peache 1 lemon balm leaves for garnish In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully reassemble peaches. Garnish tops with lemon balm leaves. Served chilled or at room temperature. SERVES: 6 |
