Pesche di Prato
A pâtisserie jewel from Prato with a timeless taste
Pesche di Prato (translating to “Prato Peaches”) are a traditional sweet from Prato, found and much appreciated especially in the provinces of Prato and Florence.
Their origin dates back to 1861 when they were served at a dinner organized by Prato patriots to celebrate the Unification of Italy at the Locanda Contrucci in Piazza Duomo.
This sweet is distinguished by its unique shape and flavor, thanks to a combination of quality ingredients and savoir faire handed down through the ages.
Characteristics
Pesche di Prato consist of two hemispheres of brioche dough dipped in a liquid with a base of the Italian liqueur Alkermes then covered with sugar and filled with custard.
Their appearance resembles that of a peach, both in shape and in the reddish hue given by the Alkermes.
The flavor is sweet and enveloping, a perfect balance between the softness of the brioche, the creaminess of the filling and the delicate crunch of the sugar on the surface.
They must be enjoyed fresh, hence they are handcrafted throughout the year in small quantities.
Pesche di Prato consist of two hemispheres of brioche dough dipped in a liquid with a base of the Italian liqueur Alkermes then covered with sugar and filled with custard.
Their appearance resembles that of a peach, both in shape and in the reddish hue given by the Alkermes.
The flavor is sweet and enveloping, a perfect balance between the softness of the brioche, the creaminess of the filling and the delicate crunch of the sugar on the surface.
They must be enjoyed fresh, hence they are handcrafted throughout the year in small quantities.
The process
The dough is prepared with flour, butter, yeast, sugar, salt and orange juice, then kneaded on wooden boards into small round balls.
After being left to rise on damp cotton cloths, the resulting hemispheres are baked in the oven. Once cooled, they are split in half and left to dry, after which they are dipped in Alkermes and rolled in sugar.
Finally, each piece is filled with custard and joined back with its other half, creating the typical Pesche di Prato appearance.
The dough is prepared with flour, butter, yeast, sugar, salt and orange juice, then kneaded on wooden boards into small round balls.
After being left to rise on damp cotton cloths, the resulting hemispheres are baked in the oven. Once cooled, they are split in half and left to dry, after which they are dipped in Alkermes and rolled in sugar.
Finally, each piece is filled with custard and joined back with its other half, creating the typical Pesche di Prato appearance.
Gastronomy
Pesche di Prato are best enjoyed as a dessert or snack, perfect for serving on special occasions or as a Sunday treat.
Their intense flavor pairs well with sweet wines such as Vin Santo or with a small glass of Alkermes, the liqueur in which the “peaches” are dipped. They can be accompanied by tea or coffee to enhance the contrast between the sweetness of the cream and the aromatic notes of the alcohol.
Pesche di Prato are best enjoyed as a dessert or snack, perfect for serving on special occasions or as a Sunday treat.
Their intense flavor pairs well with sweet wines such as Vin Santo or with a small glass of Alkermes, the liqueur in which the “peaches” are dipped. They can be accompanied by tea or coffee to enhance the contrast between the sweetness of the cream and the aromatic notes of the alcohol.
