For the chutney:
For the chutney, put vinegar, sugar and ginger in a pot, heat until it boils, and allow to boil for about 20 minutes over medium heat. Then add water, salt and pepper and allow to boil for 15 more minutes over medium heat.
Without removing from the heat, add peeled shallots cut into quarters, 9 oz of whole blueberries, and peeled and diced peaches. Cook for about 25 more minutes or until the fruit is well cooked. Allow to cool.
Once the chutney is done and cold, open the turkey breast (boneless), each half breast as a book. Add mustard, salt and pepper to the turkey. Then stuff with chutney, roll and tie with a string or toothpicks to keep the filling in.
Once done, sear in a very hot pan with olive oil, forming a brown crust all over it, and then put in an oven tray. Still heating the pan, add white wine and allow to boil for 5 minutes, then pour over the breasts before roasting.
Roast in the oven, preheated to 400°F, for 25 to 30 minutes (time can vary depending on the size of the turkey). Once cooked, take out of the oven, slice, and serve with all its juices and fresh blueberries.
