Pesche di Prato

Pesche di Prato are typical Tuscan pastries that recall the appearance of peaches. Here is the recipe to prepare them:

Ingredients

• 300 g of 00 flour
• 150 g of sugar
• 150 g of softened butter
• 3 eggs
• 1 packet of baking powder
• 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 softened butter cut into pieces, the eggs, the baking powder, enough milk to obtain 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 tray lined with parchment paper and bake in a preheated oven at 180 °C for about 15-20 minutes.
5. Once baked and cooled, slightly hollow out the pastry half-spheres to create a small cavity and set aside the top “lid.”
6. Fill each half-sphere with pastry cream and join two half-spheres to form a peach, using a little cream as glue.
7. Lightly moisten the peaches with apricot liqueur or alchermes.
8. In a bowl, place a few drops of red food coloring and dip the peaches first in the coloring and then in the granulated sugar to give the fuzzy peach effect.
9. Let them dry and serve after a few hours so the flavors have melded well.

Curiosities

The name and appearance of these sweets pay homage to the fruit that is the symbol of Prato, the peach. Traditionally they are prepared for festive occasions and are a dessert that brings joy and color to the table. Each pastry is like a small jewel that holds the flavor and elegance of Italian pastry.