Stuffed Peaches

Ingredients

• peaches
• water
• picadillo of cooked meat (picadillo: finely minced cooked meat)
• hard-boiled eggs, chopped
• Corinth raisins (currants)
• white onion, finely chopped
• tomato juice
• butter
• pepper
• salt
• a pinch cumin
• 1/2 cup broth

Instructions

1. Peel the peaches carefully without removing any flesh, and parboil them in a moderate amount of water.
2. Give them two short boilings, lift them out, and let them cool.
3. Cut a small round cap from the stem end and draw out the pit through the opening, pressing gently and using the tip of a knife.
4. Fill the cavities with a picadillo of cooked meat, chopped hard-boiled eggs, and Corinth raisins.
5. In an ovenproof dish, prepare a cooked sauce of finely chopped white onion, tomato juice, butter, pepper, salt, a pinch of cumin, and half a cup of broth.
6. Set the stuffed peaches in the dish, replacing the cut caps to seal the filling, arranged one beside the other.
7. Cover the dish, place embers on top, and cook over low heat for half an hour.
8. Serve in the same dish, set on a platter.