Stuffed peaches

Ingredients for 4 people:

• 2 vineyard peaches
• Salt and black pepper
• 100 g beef tenderloin
• Fresh thyme leaves
• 1 pinch cinnamon
• 4 prunes
• 1 tsp currants
• 1 tsp pine nuts
• 30 g mellow wine or reduced Port

Preparation:

1. Peel the peaches. Remove the pit and cut off the bottom so they have a flat base. 
2. Marinate them in mellow wine for 30 minutes.
3. Grill them on the No Fat Grill for 4-5 minutes.
4. Season them with salt and pepper and set aside.
5. Cut the sirloin into slices 1 cm thick. Season with fresh thyme leaves and grill on the No Fat Grill for 2-4 minutes, depending on how well you like your meat cooked.
6. Season with salt and pepper and set aside.
7. Cut the meat into small pieces. Season with cinnamon. Mix with the prunes, raisins and pine nuts.
8. Stuff the mixture inside the peaches and heat them on the No Fat Grill for 3 minutes before serving.