Golossary: Pesche Ripiene

(Tuscany and Emiglia Romagna) Although the name means stuffed peach, there is no fruit to be found in this dessert. Instead it is two hemispheres of either cookies or brioche-like bread often stained bright pink with alchermes and sandwiched together with either pastry cream or chocolate ganache (better!) Versions vary widely, and sizes range from walnut sized cookies with soft liquor soaked centers to giant softball sized orbs with rich yeasty egg bread that pulls apart in long tender strands. The “peach” halves absorb the liqueur blushing crimson and becoming soft and sweet on the inside. While the pastry cream filling is more traditional, bittersweet chocolate is the perfect match to round out the sweetness of the syrup.


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