Tag: Peaches

Rustic Galletta recipe with peaches – Italian Cuisine

Rustic Galletta recipe with peaches

  • 400 g flour 00
  • 200 g butter
  • 30 g fresh cream
  • 4 pcs turoli
  • lemon
  • salt
  • 750g yellow peaches
  • 125 g butter
  • 75 g almond flour
  • 60 g icing sugar
  • 30 g flour 00
  • 25 g flaked almonds
  • 2 pcs egg whites
  • 1 pc egg
  • vanilla
  • caster sugar

For the recipe of rustic biscuits with peaches, mix the flour with a pinch of salt, blend it with the very cold butter, cut into pieces, working until you get a sandy mixture. Then add the egg yolks, cream and 1 teaspoon of grated lemon rind. Shape the dough into a ball, wrap it in plastic wrap and place it in the fridge for at least 30 minutes.
FOR THE FILLING: Wash the peaches and cut them into wedges 5 mm thick, keeping the peel. Mix the soft butter with the icing sugar, the flour, the egg whites, the seeds of 1/2 vanilla pod and 15 g of flaked almonds. Take the dough out of the refrigerator 5 minutes before working it. Roll it out on a sheet of baking paper to obtain a sheet 3 mm thick. Spread the filling in an oval or round shape in the center of the pastry, leaving about 5 cm of free edge, spread the peach slices on the filling, completing with a sprinkling of granulated sugar, the remaining flaked almonds and 1 tablespoon of almond flour. Fold the edge towards the inside of the cake, brush it with the beaten egg and spread a little granulated sugar on top. Bake at 180 ° C for about 40 minutes. Take the biscuit out of the oven and let it cool before serving.

Peaches: which are the sweetest? – Italian Cuisine

What are the sweetest peaches? Discover the types and seasonality of the sweet summer fruit: all the things to know to choose your favorite fishing

Rich in beneficial properties, fishing brings with it the sweet aroma of summer. It is excellent to eat fresh, but it will also give its best in tarts, spoon desserts and home-made fruit juices. What are the variety of peaches more sweet? Here are the things to know about seasonality and types to know.


The most popular peach varieties

Yellow peach: These are the best known varieties; it has a soft yellow skin and pulp.
White peach: soft to the touch like the previous one, its flesh is light in color.
Nectarines or nectarines: its skin is smooth, the flesh can be white or yellow.
percoca: ideal for juices and syrups, it is characterized by a well adherent and very compact flesh.
Saturnina: flat and flattened, it is also known as snuffbox fishing.

Types of fishing and seasonality

There yellow peach is one of the most popular varieties: it presents a bright yellow flesh, tasty and tasty.
Externally similar to yellow peach, the pulp of white peach it is compact and clear, slightly more stringy.
What is the difference between peaches and nectarines? Both belong to the same species, however from the current studies it has emerged that the nectarine constitutes a natural variation of the DNA of the peach: unlike the peach, velvety, the nectarine has a smooth skin. Furthermore, nectarines are generally more crisp, while the flesh of peach appears more soft and juicy.

Two varieties that are increasingly appreciated in recent years are the peaches and flat peaches, otherwise called saturnine. Recognizing the percoche is easy because typical of this variety are the compact flesh and the intense color of the peel. Crunchy and aromatic, it is often used in syrup. There saturnine fishinginstead, it appears flat: flattened shape for an intense aroma and a very tasty pulp.

A further classification criterion for peaches concerns the core: le spiccagnole or spaccarelle varieties they have an easily separable stone from the pulp, while in the duracine the stone is unlikely to be separated from the pulp.

Among those a very early ripening, increasingly in demand on the market, between July and August we find different varieties of peaches and nectarines, including Spring Belle, Royal Glory, Red Haven and Maycrest, whose maturation takes place at the beginning of June. The late peach of Leonforte, which is born in Sicily, matures during the autumn: its sweet pulp is used for jams and syrups.

Peach cultivation

The peach tree, Prunum persica, belongs to the family of Rosaceae Prunoidee and arrives in Europe through Persia, hence the name. Together with Spain, Italy is a leader in the peach production: 1.3 million tons of peaches are produced each year. A result that places it among the largest producers of peaches in the world. Among the Italian producing regions stands out theEmilia Romagna. It is in Romagna, in fact, that at the beginning of the twentieth century the Italian peach fruit growing was born. To better appreciate them, once purchased, you can place the peaches in a paper bag keeping the fruit for a few hours room temperature, no more than 28 degrees.

Recipe Cream cheese with baked peaches – Italian Cuisine

Recipe Cream cheese with baked peaches

  • 250 g creamy fresh cheese
  • 165 g fresh cream
  • 60 g milk
  • 60 g sugar
  • 3 pcs peaches
  • 1 pc yolk
  • butter
  • honey
  • almonds
  • thyme
  • vanilla pod

For the recipe of cream cheese with baked peaches, cut the peaches in half and remove the stones. Place them on a plate covered with baking paper, sprinkle them with some butter, pour some honey over them, add a few leaves of thyme and bake at 180 ° C for about 10 minutes. Mix the milk with the sugar and the yolk and heat the mixture with half an open vanilla pod
the long; when it starts to simmer, turn off and let it cool. Then add the cheese
and cream. Spread the cream into 6 cups, add the peaches and place to cool in the refrigerator for 1 hour. Serve with chopped almonds.

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