Pesche di Prato

The Pesche di Prato are typical Tuscan pastries that resemble peaches. Here is the recipe to prepare them:

Ingredients

• 300 g of all-purpose flour
• 150 g of sugar
• 150 g of soft butter
• 3 eggs
• 1 sachet of baking powder for sweets
• Milk (as needed)
• A pinch of salt
• Grated zest of one lemon
• 200 g of pastry cream
• A few drops of red food coloring
• Granulated sugar (as needed)
• Apricot liqueur or alchermes (for moistening)

Preparation

1. In a bowl, mix the flour with the sugar, the soft butter in pieces, the eggs, the baking powder, enough milk to achieve a soft dough, the pinch of salt, and the grated lemon zest.
2. Work the ingredients until you obtain a smooth and homogeneous dough.
3. Divide the dough into small portions (about 30 g each) and shape each into a half-sphere.
4. Arrange the half-spheres on a baking sheet lined with parchment paper and bake in a preheated oven at 180 °C (356 °F) for about 15-20 minutes.
5. Once baked and cooled, hollow out the half-spheres of dough slightly to create a small cavity and save the upper “cap.”
6. Fill each half-sphere with pastry cream and join two half-spheres to form a peach, using some cream as glue.
7. Moisten the peaches slightly with apricot liqueur or alchermes.
8. In a bowl, put some drops of red food coloring and roll the peaches first in the coloring and then in the granulated sugar to give the effect of peach fuzz.
9. Let dry and serve after a few hours, so that the flavors have well combined.

Curiosity

The name and appearance of these sweets are a tribute to the fruit that is the symbol of Prato, the peach. Traditionally they are prepared for festivities and are a dessert that brings joy and color to the table. Each pastry is like a little jewel that encompasses the taste and elegance of Italian confectionery.