Tips: To peel peaches: Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon and plunge into a bowl of ice water to cool slightly. Transfer to a cutting board. Remove the skins with a paring knife.
To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
178 calories; protein 3.8g; carbohydrates 31g; dietary fiber 1.5g; sugars 21.5g; fat 4.8g; saturated fat 0.6g; cholesterol 37.2mg; vitamin a iu 257.6IU; vitamin c 4.1mg; folate 34.3mcg; calcium 26.9mg; iron 1.2mg; magnesium 15.3mg; potassium 176.4mg; sodium 139.5mg; thiamin 0.1mg.