Pesche Dolci

INSTRUCTIONS

1. To make the custard cream, in a saucepan, add the milk, vanilla pods with seeds and the lemon zest. Bring the mixture to a boil over medium-high heat. In another saucepan, combine the egg yolks, sugar and rice starch. Whisk gently until creamy and smooth, without lumps. When the milk approaches boiling, remove the vanilla pods, pour the mixture into the yolk mixture in three parts, continuously whisking. Cook the mixture over low heat until the custard thickens. The custard should be smooth and shiny. It is now ready to use or it can be refrigerated, covered with plastic wrap.

2. To make the dough, add the flour, baking powder, vanilla seeds, sugar, salt, butter, eggs and lemon zest to the bowl of a stand mixer fitted with the hook attachment. Mix everything while adding the milk a little at a time. Add enough milk so your dough is soft and can be worked with your hands.

3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

4. Use a spatula to take a small 25-gram portion of dough. Shape it into a ball. Put the ball on the baking sheet, and repeat until the dough is used up. Bake the balls for 15 to 20 minutes, or until the outside of the balls are golden brown. Once cooled, use a teaspoon to create a small cavity in the center of the flat part of each ball. Pipe the custard in each cavity, and then join two of the flattened sides together to form a peach shape.

5. To make the coating, pour the alchermes liqueur in a small bowl, and place some sugar in a saucer. Dip the peaches into the alchermes, allowing any excess liquid to drain off, and then roll them in the sugar. Place the coated peaches on a plate. Refrigerate the peaches for at least 1 hour. Before serving, garnish with mint leaves.

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