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Lemon Cheese Stuffed Nectarines
1/2 pk (8-oz) cream cheese, softened
1 T Sugar
1 T Lemon juice
1 T Heavy cream
2 T Chopped fresh lemon balm
6 Ripe freestone nectarines OR peaches
Lemon balm leaves for garnish
In small mixer bowl, beat cream cheese, sugar, and lemon juice at
medium speed of electric mixer until creamy Beat in heavy cream until
fluffy. Stir in chopped lemon balm. Set aside. Wash, dry, and halve
peaches. Remove pits. Fill cavities with lemon-cheese mixture.
Carefully reassemble peaches. Garnish tops with lemon balm leaves.
Serve chilled or at room temperature.
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