Sweet Peaches with Lemon: a sweet variant of the most classic recipe, featuring pastry shells filled with classic custard and chocolate custard.
Both are very good desserts, perfect for an after-meal treat and to add to a dessert buffet for a birthday party, because they are finger food that everyone will surely love.
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I opened a channel for recipes open to everyone and free on WhatsApp, no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe !
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- Difficulty: Medium
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for SWEET PEACHES WITH LEMON RECIPE
- 4 cups g flour
- 1 cup g sugar
- 1/2 cup g butter
- 1 packet baking powder
- 3 eggs
- as needed lemon peel
- as needed milk
- 3/4 cup g fresh whipping cream (unwhipped)
- 1/2 cup g milk
- 2/3 cup g sugar
- 1/4 cup g flour
- 1 lemon
- 2 eggs
- 2 tablespoons lemon liqueur
- 2 small glasses limoncello
- 1 small glass water
- as needed granulated sugar
- as needed edible flowers
Tools for SWEET PEACHES WITH LEMON RECIPE
- Bowls
- Food Wraps
- Glasses
- Plates
- Baking Pans
- Saucepans
FOR THE PREPARATION OF SWEET PEACHES WITH LEMON RECIPE
My mom taught me to cover the halves of walnut shells… which clearly not everyone has available, but there are specific molds that we can purchase on Amazon, like these dome-shaped ones.
read here
For the shell recipe of the filled peaches with lemon cream, you’ll need
Knead the flour with the sugar then add the softened butter, eggs, baking powder, and a little milk to make a nice dough that you will let rest covered for half an hour.
Take the dough and roll it out with a rolling pin, then make circles with a mold or a glass (approximately 2.5 inches in diameter).
Cover the half shells and place them in the oven at 350°F for 10/15 minutes, until they’re nicely golden.
FOR THE FILLING CREAM
Beat the eggs with the sugar then add the flour and mix decisively, then dilute the mixture with the cream combined with the milk.
Pour everything into a saucepan that you then place on a low flame and, stirring constantly, let the cream thicken.
Then add, off the heat, the grated zest of organic or untreated lemon and the lemon liqueur.
Let it cool completely.
When everything is cold, proceed to assemble the sweet peaches with lemon cream by pairing the filled shells and then rolling them in a water and sugar soak and finally passing them in granulated sugar.
How delicious they are!
Enjoy your meal! Annalisa
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I’ll also leave you the recipe for classic peaches, like my mom used to make, with the double filling of yellow cream and chocolate cream!
READ → https://blog.giallozafferano.it/asilannablu/pesche-dolci-ripiene-ricetta-romagnola/
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