Recipe: Baked Peaches stuffed with Savory Ground Turkey

Consider exploring the savory side of a summer peach. A perfectly ripened peach has a natural sweetness so wonderful, for instance, paired with heirloom tomatoes and vinaigrettes. Or try grilling a peach half and enjoy it topped over a grilled chicken or duck breast. Sweet summer peaches, canned or bottled into salsas and chutneys, may be enjoyed long after autumn's leaves have fallen. This recipe satisfies the summer appetite's request for lighter fare, acknowledging the equally significant desire for a sturdy meal.

Yield: 8 stuffed peach halves
Time: 40 minutes
Cost: apx. $10.50

Ingredients

• 8 pecan halves for garnish, ?plus 1/3 cup chopped pecans
• 4 large firm-ripe peaches
• 1 small leek, well-washed and finely chopped
• 2 tablespoons extra virgin olive oil or unsalted butter, divided
• 8 ounces ground turkey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 2 tablespoons currants
• 3 tablespoons chopped mint plus extra sprigs for garnish, optional

Directions

1. Preheat oven to 350?. Toast pecan halves, reserving chopped pecans. ?
2. Wash peaches and cut in half (peaches often have a “seam”; this is where I cut). Remove pit and discard. With a melon baller or pointed spoon, scoop out some of the flesh, if necessary, so the pit is 1/2-inch deep.?
3. Place peach halves into a baking dish, with a 1-2 inch lip. Fill bottom of dish with 1/4-inch water. Divide 1 tablespoon butter into slivers and place butter, or oil, into the pit of each peach half.
4. Bake peaches, uncovered, on center rack of oven 15 minutes, or until just tender. (Note: Cooking times vary depending on age and size of the peach; you should be able to insert the prong of a fork into the peach.)
5. While peaches are baking, sauté leek and chopped pecans in oil or butter, until leeks are softened and nuts are toasty, about 4 minutes. Stir in cinnamon and allspice. Add ground turkey and sauté, breaking up with a fork, until just cooked through.?
6. Divide, mound and press turkey mixture into the peach pits. Tent with foil, return stuffed peaches to the oven, and bake for an additional 10-20 minutes, or until tender. Garnish with toasted pecan half and mint sprigs, if using.

This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Aug. 5, 2010.