- 1 lb cooked ham
- 6 large peaches, ripe
- 2 tspns medium-dry Port wine
- 1/3 cup butter, softened
- 1/3 cup mayonnaise
- Cayenne pepper
Peel peaches (or not, as you prefer). Remove pit by placing knife in the stem of the peach and encircling the pit. This will leave a center core of approximately 3/4 inch for stuffing. Stuff peaches with mousse. Serve in coupe glasses lined with Bibb lettuce leaves. Serves six.
This is a most unusual and handsome dish for the start of a summer meal. Because ham and fruit combine so well, the flavor is superb.
(Origin - "The Four Seasons Cookbook" by Charlotte Adams, with Special Consultant James Beard, 1971. Aside: "This collection represents the most popular and the best" from New York's famed Four Seasons restaurant.)