If you're looking for a new way to enjoy fresh peaches, try this deliciously easy stuffed peaches recipe. Simply cut fresh peaches in half, remove the pit, and stuff with tangy goat cheese, fragrant basil, and a drizzle of honey to create a flavor explosion in your mouth. Looking for a dairy-free option? Don’t worry! I’ve got you covered.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Peaches are one of my favorite summer fruits. With each juicy bite, I’m transported back to my grandmother’s kitchen, sitting at the small table by the back porch, digging into a slice of her peach cake topped with freshly whipped cream.
Unfortunately, a February heat wave followed by two late-spring frosts have wreaked havoc on Georgia’s signature fruit – so much so that the Peach State lost more than 90% of this year’s crop. As a result, it may be hard to find beautiful summer peaches at farmer’s markets and grocery stores this year, especially in the southeast.
Lucky for me, my peach trees are producing fruit like crazy. And I’ve become a fruit ninja who swiftly picks the peaches before they are fully ripe so my family can enjoy them before the deer, squirrels, and possums eat their fill. But don’t worry, our mischievous woodland creatures have their own VIP section high up in the peach trees, beyond the reach of my ladder.
If you can find peaches this summer, these stuffed peaches are a fast and easy alternative to peach goat cheese salad. Instead of dicing the peaches, you simply cut them in half, remove the pit, and add the same flavors that traditionally go into a peach salad. They’re perfect for breakfast, a snack, a fruit-forward side dish, or a light summer dessert.
In This Article
What are Stuffed Peaches?
Stuffed peaches are a delightful treat that takes the fruit to new heights by filling it with a variety of delicious ingredients. This amazing peach recipe fills the center of each peach half with tangy goat cheese, fragrant fresh basil, and a drizzle of honey to create the perfect balance of sweet, creamy, and savory in each bite. But the stuffing variations are endless. Use this recipe as a starting point to experiment with different fillings and toppings to suit your taste.
Key Ingredients and Substitutions
These are the key ingredients you need to make these delicious stuffed peaches. And if you are an alpha gal who follows a dairy-free or vegan diet, don’t worry! I have a modification for you below.
When selecting fresh peaches, look for fruit in vibrant shades of yellow, orange, and red. You’ll want to avoid pale or green peaches, as they may not be fully ripe.
To determine if a peach is ripe and ready to be stuffed, gently press the fruit. It should yield slightly to pressure without feeling mushy. If the peach feels too firm, it may need a few more days to ripen fully. Simply place the fruit in a brown paper bag and give it a few days to mature.
Sage Advice: Looking for more delicious ways to enjoy fresh peaches? Try this peach clafoutis recipe. Crepe-like and golden brown on the outside and flan-like and creamy on the inside, it’s a deliciously unique peach dessert.
Goat cheese, or chevre, is a creamy cheese made from goat’s milk. It has a distinct, tangy flavor that makes it a popular ingredient in both savory and sweet recipes. To stuff these peaches, you can use plain goat cheese or experiment with flavors like honey goat cheese or lemon goat cheese.
Chevre’s distinctive taste may not appeal to everyone. If you’re not a fan, substitute goat cheese with fresh mozzarella, ricotta, or whipped cream cheese. Most of these soft cheeses are made without animal rennet and are naturally vegetarian. However, if you are an alpha gal who can tolerate dairy, I recommend carefully reading the label to ensure you’re selecting a vegetarian cheese to reduce the risk of reaction to animal rennet used in some cheeses.
Fresh basil adds a pop of green color and a burst of aromatic flavor to stuffed peaches. You can place an entire, medium-sized leaf atop the cheese in the center of the peach half or cut the basil leaf into thin strips lengthwise and sprinkle it on top.
You may be tempted to omit the honey when making this recipe. After all, ripe peaches are typically plenty sweet. However, the little drizzle of honey over the top of the cheese-and-basil-stuffed peaches adds a unique boost of sweetness that rounds out the flavors in this dish.
How to Make Dairy-Free Stuffed Peaches
For a dairy-free version of these stuffed peaches, use these ingredients and then follow the same instructional steps in the regular recipe below:
How to Make Vegan Stuffed Peaches
For a vegan version of these stuffed peaches, use these ingredients and then follow the same instructional steps in the regular recipe below:
Chevre and Basil Stuffed Peaches
- 4 ripe peaches cut in half and pitted
- 1/4 cup chevre goat cheese
- 8 basil leaves
- 1 tablespoon honey
- Place the peach halves on a plate, cut side up, and sprinkle the fruit with a little salt.
- Put one scoop of cheese in the center of each peach, about 1 ½ teaspoons per peach half.
- Top each peach with a basil leaf, either whole or cut lengthwise into strips.
- Drizzle honey over the peach halves, and serve immediately.