Stuffed Peaches

Ingredients
4 peaches, raw
4ozs 125g desiccated coconut
4ozs 125g vegan margarine
4ozs 125g brown sugar
Method
Halve and remove stones from peaches. Cream together coconut, margarine and sugar. Fill centres of peaches. Bake for 30 minutes, 375F, 190C, Mk4.
Serves 4.
Nice served with Coconut Cream Sauce

Coconut Cream Sauce
Ingredients

7ozs 200g pkt coconut cream
1/2 pt 300 mls hot water
Method
Break the coconut cream into small pieces, if very hard grate. Cover with hot water and stir until all dissolved. Add the remaining hot water gradually beating until it forms a thick creamy sauce.
Serve hot or cold.
If the coconut cream is chilled it may set. Before serving stir in 1 Dsp of very hot water to reconstitute.

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