Servings: 6

1 lb cooked ham 1 lb cooked ham
 
⅓ cup mayonnaise ⅓ cup mayonnaise
 
Cayenne pepper and salt to taste Cayenne pepper and salt to taste
 
⅓ cup butter, softened ⅓ cup butter, softened
 
2 teaspoons medium-dry port 2 teaspoons medium-dry port
 
6 large, ripe peaches 6 large, ripe peaches

Cut ham into very small pieces and put through the finest blade of meat grinder. Place in mixing bowl.
Beat mayonnaise, salt, pepper, butter, and port very slowly into ham to make a fine mousse. Cool 1 hour.
Peel peaches (or not, as you prefer).
Remove pits by placing knife in the stem of the peace and encircling pit. This will leave a center core of approximately ¾ inch for stuffing.
Stuff peaches with mousse.
Serve in coupe glasses.