Peaches as summer..filled dessert!

Summer equals fresh fruit. But, of course, in Le Marche we could not only think about healthy, fresh fruit: here they are Peaches as little sweet, delicious desserts.

First of all, we have to decide the filling of these desserts: Nutella, jam, French Custard, chocolate cream or you could even choose two of them. Mamma Graziella prefers them with half French Custard and half chocolate cream, but it’s totally up to you!

Ingredients for the French Custard 

• 4 egg yolks
• Sugar 150 gr.
• Flour 30 gr.
• vanillin
• Milk 250 gr.
• Grated rind of a lemon

Mix the egg yolks with sugar and flour in a pan. Add a sachet of vanillin, milk, put on the stove stirring constantly. Turn off as soon as it has boiled for more than 3 minutes, and scent with lemon zest.

Ingredients for the dough 

• 2 eggs
• Sugar 100 gr.
• Sunflower oil 130 gr.
• Milk 100 gr.
• 8 g of half sachet yeast
• Flour 500 gr.
• 24 half shells of walnuts
• Alchermes
• sugar to decorate

THE TYPICAL ONE – Alchermes, a typical liqueur of our region, mainly used for dessert. It is a scarlet colored liqueur, prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents.

• In a bowl, break the eggs and add the sugar. Mix while adding milk, oil and half a packet of yeast. Add flour and make a dough. The dough is ready when it is homogeneous and elastic and does not stick to the fingers anymore.
• Take the nutshells (in order to make the hole in which we put the jam or cream) and oil the outside (it will be easier to take them out). Create balls with the dough, lightly press the ball with the walnut to get half a peach. Place it on the pan with the round part facing upwards. Bake in a static oven at 180 degrees for 20 minutes, or in a ventilated oven at 170 degrees for 20 minutes.
• Insert the filling in all the half peaches. Prepare a bowl with the Alchermes liqueur and a plate with sugar, pair the half peaches, trying to choose the same size.
• Quickly pass the peaches in the liqueur and then in the sugar making sure that it adheres on all sides.