Stuffed Peaches
by Tarla Dalal
16 May 2008
This recipe has been viewed 15101 times
A combination of two of my favourite fruits, peach and orange. Chilled stuffed peaches served with warm sweet and tangy orange sauce is just enough to please all your senses.
Stuffed Peaches recipe - How to make Stuffed Peaches
Preparation Time: Cooking Time: Total Time:
Serves 4.
4 fresh peaches , deseeded and cut into halves
2 tsp sugar substitute
1/2 tsp lemon juice
To be blended into a filling (makes approx. 8 tbsp)
3/4 cup low fat paneer (cottage cheese)
3 tbsp low fat milk
1 tbsp sugar substitute
1/2 tsp vanilla essence
For the orange sauce
1 cup fresh orange juice
1/2 tsp sugar substitute
2 tsp , leveled cornflour dissolved in 1 tbsp water
1/2 tsp lemon juice
Method
For the orange sauce
How to proceed
- Main Procedure
For the orange sauce
- For the orange sauce
- Mix the orange juice, sugar substitute and cornflour in a pan and cook on a slow flame until the mixture thickens.
- Add the lemon juice, mix well and keep aside.
How to proceed
- How to proceed
- Heat 1½ cups of water, sugar substitute and lemon juice in a pan.
- Add the peach halves and simmer on a slow flame, stirring occasionally till they soften.
- Remove and cool.
- Stuff each half of the peaches with approximately 1 tbsp of the filling.
- Refrigerate to chill.
- Just before serving, arrange the chilled stuffed peaches on a serving plate, pour the warm orange sauce on top and serve immediately.
Nutrient values per serving
| Energy | 170 cal |
| Protein | 2.7 g |
| Carbohydrates | 32.6 g |
| Fiber | 2.4 g |
| Fat | 0.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 2439.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 54.7 mg |
| Folic Acid | 36.5 mcg |
| Calcium | 342.3 mg |
| Iron | 1.1 mg |
| Magnesium | 54 mg |
| Phosphorus | 96.3 mg |
| Sodium | 104.7 mg |
| Potassium | 98.5 mg |
| Zinc | 0.3 mg |
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