SEPTEMBER 2004 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

2 oz. cream cheese, softened
2 tsp. apricot preserves
1 (8 oz) can pineapple tidbits in their own juice, drained
2 large peaches or nectarines, halved, pitted
1 Tbsp chopped pecans
Fresh mint leaves, for garnish

1. In small bowl, combine cream cheese and apricot preserves; blend well. Stir in pineapple.
2. Slice a small portion from the base of each peach half so that the fruit sits flat; reserve peach slices. Arrange peach halves on serving plates. Spoon 1/4 of pineapple mixture into each peach half; sprinkle with pecans. Garnish each with reserved peach slices and mint leaves.

Serves 4