Sweet Peaches from Sicily

Sweet Peaches from Sicily

for custard
32oz – 1lt whole milk
¾ cup – 140g granulated sugar
5 egg yolks
1/3 cup – 50g cornstarch
zest of 1 lemon

for the dough
4 cups – 500g all-purpose flour
¾ cup – 165g granulated sugar
1 tbsp – 15g baking powder
½ cup – 110g unsalted butter
a pinch of salt
zest of 1 lemon
3 medium eggs
3 tbsp – 45ml whole milk

nutella to taste
2 glasses alchermes liquor
granulated sugar to taste


for the custard

In a saucepan, put the milk to boil. Meanwhile, in a bowl, combine the egg yolks with the sugar, stirring vigorously. Add the cornstarch and continue mixing to obtain a smooth and homogeneous mixture. When the milk boils, add a couple of ladles to the bowl mix, stir carefully, and add the zest of 1 lemon. Pour all the mixture back into the remaining milk inside the pot, and cook over medium heat for 1-2 minutes. Cool down quickly.
When the cream is cold, add a part of it to the nutella to have a chocolate cream.

for the dough
In a large bowl, add the flour to the sugar, add the sieved baking powder, the butter left at room temperature, a pinch of salt, zest of 1 lemon, 3 medium eggs, and 3 tablespoons of milk, stirring with an electric mixer. The dough should be elastic and quite soft. With lightly floured hands, give shape round balls and place them on a baking sheet lined with parchment paper (with this dough you will get about 15-16 balls). Cook 15-18 minutes for 356 ° F – 180 ° C.

Remove from the oven and leave to cool. At this point, using a teaspoon, spoon each cookie on the smooth part, the one that rested on the pan, then forming cavities inside each biscuit.
With a pastry bag, add some custard into these cavities, and join the hemispheres on the side of the base. Dip them in the alchermes liqueur so that they absorb a good quantity of the drink, and finally roll them in the sugar that will adhere to their surface.
Decorate with mint leaves (optional).

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