For this year’s Mother’s Day, I decided to try a new recipe. Pesche all’Alchermes - Alchermes “peaches” - are a very refined dessert and they look super elegant. Moreover, the pink color felt perfect for Mother’s Day!
Making these Peaches was easier than I thought so I am super happy to share the recipe with all of you!
Here are all the ingredients you will need to make 14 peaches:
For the filling, you can get creative! These sweet and colorful soft sponges are perfect with any kind of cream: the most common recipes use custard cream and/or chocolate cream. For my version, I decided to make “Crema Diplomatica”, a simple variation of the classic custard!
Here are the ingredients for the filling:
Let’s start!
For the cream first of all, whip the egg yolks with the sugar for about 2 minutes adding the vanilla or rum. Add the cornstarch to the mixture and mix until obtaining a smooth compost.
In a saucepan pour the milk, place on the stove and slowly bring to a boil.
As soon as you see the very first bubbles, move the milk away from the heat, add the yolk, sugar and starch mixture and put back on moderate heat.
Stir the mixture slowly, after about 1 minute you will see large bubbles appear on the surface: in a few seconds, the cream is ready!
Pour it into a new cold bowl and cover it with cling film. Once cold, put it in the fridge to finish cooling down.
Save the last step for when you are ready to fill the pastries: take the cream out of the fridge and add the sweetened whipped cream, gently incorporating it from bottom to top.
The diplomatic cream is ready!
Now let’s create the Peaches!
Mix the flour, baking powder and starch, then add the butter until you obtain a crumbly consistency. Now add the sugar, eggs, salt, milk and vanilla until the mixture is uniform and compact.
From the dough, I created small balls weighing around 25 g each and placed them on a baking tray lined with parchment paper. I managed to get 28 balls, remember you will need an even number to create your peaches!
I stored my dough "domes" in the refrigerator for half an hour and then placed them in a ventilated oven at 160° for about 15 minutes, checking to make sure that the dough remained golden and not darken.
Once cooked, I let them cool and then, with the help of a teaspoon, I emptied the central part to create a space for the filling! We are ready to compose our peaches!
I created some nice paper cones to display my peaches, and then got ready to assemble my Alchermes peaches. The sweet and crimson Alchermes liqueur is what gives to this desserts its cool pink shade and unforgettable aroma.
I filled the holes I created in my half peaches with the Crema Dipolomatica and then carefully closed them. Dipping each peach in the Alchermes liqueur and then rolling them in granulated sugar is the most satisfying part!
I then placed each peach in the paper cup and garnished them with a leaf or two of mint or with the sugar paste leaf that I use also to decorate cakes.
The Pesche all’Alchermes are redy! Keep these in the fridge before serving them for a super cute dessert.
Happy Mother’s Day!
The origins of Alchermes
Alchermes is a liqueur that has always been used in pastry, mostly in Central Italy, It became popular in 1700 in Florence: it was prepared in the workshop of the friars of Santa Maria Novella, where it was known as an elixir of long life. The original recipe involves the use of alcohol, sugar, water, cochineal, orange peel, rose water and many spices: cinnamon, cloves, vanilla, cardamom and anise flowers. It is, in fact, a fragrant and aromatic preparation, with a syrupy consistency and a high sugar level.
Start baking now with our Italian baking essentials:
Validate your login