Recipe - Lemon Cheese Stuffed Nectarines

8 ounce Cream cheese; softened
1 tablespoon Sugar
1 tablespoon Lemon juice
1 tablespoon Heavy cream
2 tablespoon Lemon balm leaves; chopped
6 Nectarines; ripe freestone
OR
6 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini