Sunday, July 27, 2014

Mousse of Ham with Port in Whole Peaches (1971)

  • 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
  • Salt
Cut ham into very small pieces and put through the finest blade of meat grinder. Place in mixing bowl.  Beat Port, butter, mayonnaise, cayenne pepper, and salt very slowly into ham to make a fine mousse.  Cool for one hour.

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.)

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