Directions:

Scald peaches in boiling water for 1 minute to loosen skins.
Drain, peel, cut in half and discard the pits.
Brush the fruit with lemon juice to prevent discoloration.
With a grapefruit spoon or melon scoop, remove about half of the pulp from each peach, leaving a sturdy shell.
Brush the insides of the shells with more lemon juice.
Chop the pulp.
In small bowl, combine the raisins, honey, vanilla, lemon rind and cinnamon.
Add the peach pulp.
Fold in just enough yogurt to bind the stuffing together.
Divide the stuffing among the peach halves.
Serve immediately.