I eat lots of fresh fruit; canned fruit not so much. But a hundred-year-old recipe reminded me that canned fruits are delicious. Stuffed Peach Salad was easy to make, attractive, and most importantly, tasty.
Here’s the recipe updated for modern cooks:
Stuffed Peach Salad
1 15-ounce can peach halves
Drain peaches and arrange on plate. Fill the cavity of each peach with grapes and walnuts.