Recipe for Sweet Peaches

Alchermes sweet peaches are a typical Appenine tosco-emiliano recipe, very popular in the city of Prato, but they are also part of the rich baking tradition of the Island of Elba. Of a sweet and aromatic taste, they are made all year round, but are also perfect when you want to bring some happy moments to the table as well as when it's a special occasion, especially during the Carnival or at Easter.

What makes these sweet peaches unique is the combination of the ingredients as well as what they look , due to their shape and colour you can clearly see the unmistakeable "peach skin" effect. It is the addition of alchermes that not only gives the typical pinkish colour but also that unique and unmistakeable taste that makes the sweet peaches stand out.

As regards the filling, there are several differences, and each family follows its own tradition: some choose custard, others choose chocolate spread while others prefer jam.

Ingredients (makes about 20 peaches)

500 g flour, 180 g sugar, 3 eggs, 125 ml milk, 1 sachet cake yeast , 100 gr butter, 200 ml alchermes, chocolate spread, jam or custard for the filling

Method

Mix the sugar with the softened butter in a bowl until smooth and with no lumps; add the eggs, flour, a pinch of salt and the sachet of baking yeast.

In the past, our grandmothers preferred to put 25 grams of bicarbonate of soda dissolved in water and add it to the flour instead of the yeast. This is a very useful rising agent to make the dough rise, but you must be very accurate when you weigh it: if you put slightly over the stipulated amount this might give the dough a bitter taste.

Mix all the ingredients together, adding a little luke warm milk as needed, untll the dough is smooth.

Once it is ready, divide it into nut-size lumps trying to make them into the half round shape typical of the sweet peaches. To make things easier place the dough into the open palm of your hand.