Italian savoury stuffed peaches

This appeals to me as we ate tuna on a peach for years after being served it in Belgium… on a tinned peach no less!


  • 4 large ripe peaches
  • 2 tbsp fat-free natural fromage frais
  • 1 tbsp snipped chives
  • 8 basil leaves, shredded
  • Squeeze of lemon juice
  • Chives, to garnish
  • Paprika, for dusting


  1. Cut each peach in half around its middle and remove the stone. It is best to use ripe peaches at room temperature.
  2. Mix the fromage frais with the herbs and lemon juice, and spoon a little into the centre of each peach half. Garnish the stuffed peaches with some long, thin chives. Dust with paprika and enjoy.
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