Title: Lemon cheese stuffed nectarines
 Categories: Desserts, Fruits, Herbs
      Yield: 6 Servings
 
      8 oz Cream cheese; softened
      1 tb Sugar
      1 tb Lemon juice
      1 tb Heavy cream
      2 tb Lemon balm leaves; chopped
      6 ea Nectarines; ripe freestone
           -OR-
      6 ea -peaches
           Lemon balm leaves
           -for garnish
 
  In a small mixer bowl, beat cream cheese, sugar and lemon juice at
  medium speed electric mixer until creamy. Beat in heavy cream until
  fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves
  peaches. Remove pits. fill cavities with cream cheese mixture.
  Carefully reassemble peaches. Garnish tops with lemon balm leaves.
  Served chilled or at room temperature. SERVES: 6