Instructions

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.