Prato, sweet peaches, a local dessert
History and the recipe for delicious local sweet peaches
At the end of March 1861 a huge dinner party was held in Prato at Contrucci in Piazza del Duomo to celebrate Italian unification. The chef served the most famous national specialities. The dinner was often interrupted by enthusiastic applause, both for the citizens of Prato who fought hardest during the Risorgimento and also for the chef who had prepared such delicious dishes. The dessert was the crowning glory of the whole meal though. The chef served confectionery peaches, each one which an Italian flag stuck in exactly where Italy is in the world. They were such a roaring success that Pratese confectioners began making them immediately and they have been made ever since.
Vin santo flavouring
Grated orange and lemon rind
A pinch of salt
First mix the flour and eggs and then add the rest of the ingredients. Set aside until the mixture has doubled in size. Make 20 balls out of the mixture, each one the shape of half a peach and leave them to rise for another hour. Bake in the oven for 10 minutes at 180 degrees. As soon as you take them out of the oven, coat them with a mix of water and sugar and put the halves together with a thick cream between them. Finally, dust with icing sugar and decorate each with a piece of candied cherry.
Source: APT di Prato