Stuffed Peaches - Beautiful Bounty

• 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 tablespoons honey (can use maple syrup to make this a vegan recipe)
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon 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) to make a stuffing. 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.
7. 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.

peaches, almonds, cashews, shredded coconut, honey, lemon juice, lemon zest, salt, coconut

Taken from food52.com/recipes/59819-stuffed-peaches-beautiful-bounty (may not work)