Ricotta Filled Peaches
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.