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
- Cut each peach in half around its middle and remove the stone. It is best to use ripe peaches at room temperature.
- 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.