PEACH-GLAZED TURKEY BREAST

Grill turkey breast with a moderate, indirect, even heat for one hour, four to six inches directly above the drip pan. Cover and adjust heat as necessary. Set aside.

In a 4-quart pan, combine marjoram, pepper, peaches, sugar, orange juice and zest, ginger, scallions, wine and curry powder. Cook over medium heat until almost boinling, then reduce heat and boil gently, uncovered, until thick (15 - 20 minutes). Stir often. Divide peach glaze in half.

Place turkey breast on the grill and brush generously with half of peach mixture. Cook until a meat thermometer registers 185 degrees and is tender to the touch. The remaining peach glaze can be spooned over individual slices before serving. Do not serve peach glace used for basting on grill.

Contributed by: Lee Ann Wenzel, Newtown, PA

PEACH MUFFINS

½ cup butter, softened (1 stick) 1 Jersey Fresh egg 1 tsp vanilla extract 1½ tsp baking powder 1 cup pecans, chopped

¾ cup sugar ½ cup sour cream 1½ cups all-purpose flour 1 cup Jersey Fresh peaches, chopped

In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla. Mix well. Sift the flour and baking powder together, and stir into creamed mixture until just moistened. Fold in the peaches and pecans. Fill greased muffin cups three-quarters full. Bake at 400 degrees for 20 - 25 minutes or until the muffins test done. Cool in pan 10 minutes. Remove to wire rack to finish cooling. Yield: one dozen light, delicate muffins.

Contributed by: Marina Stewart, Newfield, NJ