A little-known dolma variety in which firm, unripe peaches are hollowed out, stuffed with a filling of ground meat and rice, and baked, presenting fruit and meat together. With its sweet-savory balance, it is especially preferred for late-summer lunch and dinner tables.
Mix the ground meat, rice, onion, tomato paste, salt and black pepper together until you get a homogeneous filling.
Wash the peaches and remove the pits, then fill the resulting cavity with the filling.
Arrange the stuffed peaches in a baking dish, drizzle with melted butter and water, and bake in a preheated oven until the peaches are soft.
Important: choose firm, underripe peaches for stuffing; soft, ripe peaches will fall apart in the oven. Caution: adding a little water to the bottom of the baking dish keeps the peaches from drying out while baking; check on them occasionally during cooking.
Adding a pinch of cinnamon to the filling gives a pleasant aroma that brings out the peach's natural sweetness. Letting the peaches rest for a few minutes after coming out of the oven and serving them warm further improves their texture.
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