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Ricotta Filled Peaches

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This is so easy, you'll be ashamed to accept compliments.  That's OK, accept them anyway!  
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4 ripe peaches, cut in half top to bottom
juice of 1/2 lemon
3 tbsp toasted walnuts
1 tbsp light brown sugar or white sugar
3/4 cup Ricotta cheese
  1. Place the chopped walnuts on a cookie sheet in a 300 degree oven to toast.  Stir once.  Remove after about 4 or 5 minutes.  Don't skip this step - it brings out the aroma and the nutty flavor in the walnuts.  Let cool.
  2. Leave peels on the peaches and cut in half from top to bottom.  Remove pits.  Lightly brush peaches with lemon juice to keep them from turning brown.
  3. In a small bowl, stir together the Ricotta cheese, sugar, and walnuts.
  4. Spoon the Ricotta mixture into the middle of each peach half.  Garnish with a basil leaf or a few more chopped walnuts.
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  • Home
  • Recipes
    • Appetizers
    • Beef, Chicken, and Pork >
      • Beef Recipes
      • Chicken Recipes
      • Pork Recipes
    • Beverages
    • Bread, Biscuits, and Rolls
    • Breakfast
    • Desserts >
      • Cakes >
        • Cake Frostings and Icings
      • Cookies, Brownies, and Bars
      • Pies and Pastries
      • More Desserts
    • German Food
    • Gluten Free
    • Pasta and Pizza
    • Salads >
      • Salad Dressings
    • Sauces
    • Seafood
    • Soup and Chili
    • Vegetables and Sides
  • Fun
    • Kitchen Fun
    • Kids Cook
    • Quotes
  • Menus
    • Seasonal Menus
    • Backyard Fun
    • Brunch
    • Cocktail Party
    • Cozy Nights
    • Elegant and Easy
    • Fiesta
    • Football Fun
    • Happy Birthday
    • Kids Celebrate
    • Picnics
    • Tea Time
  • Tips
  • Garden
  • About
  • A - Z Index