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Sausage-Stuffed Peaches Recipe

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I MADE UP this recipe while living in Spain. I wasn't used to the cuts of meat available there, but the sausage was always tasty. This colorful dish never fails, and the unusual combination of flavors is well received by guests. I often get requests for the recipe. -Marcia Albury, Boca Raton, Florida

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Sausage-Stuffed Peaches Recipe

Prep: 10 min. Bake: 35 min.

Yield: 2 Servings

10 35 45

Ingredients

1 can (15-1/4 ounces) peach halves
3/4 cup soft bread crumbs
1 tablespoon chopped onion
1 egg
1/2 teaspoon salt
1/8 teaspoon pepper
6 ounces bulk pork sausage

Directions

Drain peaches, reserving 4 peach halves and 1/4 cup syrup (refrigerate remaining peaches and syrup for another use). In a bowl, combine bread crumbs, onion, egg, salt and pepper. Add sausage; mix well. Shape about 1/4 cupfuls of sausage mixture into balls; place each ball in the indentation of a peach half. Place peaches in a small greased baking dish. Bake, uncovered, at 350° for 30 minutes; drain. Pour reserved syrup over sausage; bake 5-10 minutes longer or until meat is no longer pink and syrup is heated through. Yield: 2 servings.

Nutritional Facts 1 serving (2 each) equals 414 calories, 19 g fat (7 g saturated fat), 137 mg cholesterol, 1,074 mg sodium, 53 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Sausage-Stuffed Peaches in Reminisce Extra April 1999, p47

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