Ingredients
Peaches, large and not too ripe, 6
Small lady fingers, 4
Powdered sugar, 2 3/4 ounces
Sweet almonds, with 3 peach almonds, 1 3/4 ounces
Orange or citron peel, 1/5 ounces
White wine, half a glass
Directions
Cut peaches in half, remove the stones, enlarge the holes where the pits were.
Peel the almonds, add the removed pulp, and grind them very fine in a mortar together with 1 3/4 ounces of the sugar.
Add the lady fingers broken into crumbs, and the candied fruit diced very small.
Fill the center holes of the peaches with this mixture and place them in a pan, side by side, with filling at the top.
Pour in the wine and the remaining sugar and cook between two fires.
Serve either warm or cold in their own syrup.
Notes
This recipe (#376) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi. |
