When I saw these beautiful squash blossoms last weekend at the Kilpatrick Farm stand at the Saratoga Farmers Market, I could not not buy them. Fried or baked, I have always had squash blossoms as a savory component of a meal, but this time I thought I would try something a little different. I chopped up a sweet Pennsylvania peach along with some bing cherries, mixed them with Liza Porter's fresh chevre and a little cinnamon and stuffed the delicate blossoms. I baked them at 325ºF for 15 minutes and served them. I did not add any additional sugar. They were plenty sweet (and nicely tart) for me, but if someone wanted them a little sweeter, I would think a drizzle of good honey across the top would do nicely.