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Stuffed Peaches

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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A historical recipe

The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 1 ingredient

  1. two ounces of the sugar

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Six big peaches not very ripe.
  2. Four or five lady-finger biscuits.
  3. Granulated sugar, three ounces.
  4. Two ounces sweet almonds with three peach kernels.
  5. Candied fruit (angelica) half an ounce.
  6. Cut the peaches in two parts, remove the stones and enlarge somewhat the cavity where they were with the point of a knife.
  7. Mix the peach pulp that you extract with the almonds, already skinned, and grind the pulp and almonds very fine together with two ounces of the sugar.
  8. To this mixture add the lady-fingers crumbed and the candied fruits.
  9. Cut in very small cubes.
  10. This will be the stuffing with which you will fill the cavities of the twelve halves of peach.
  11. These you will place in a row in a baking tin, with the stuffing above.
  12. Add the remaining ounce of sugar and bake in oven with a moderate fire.

Plating

Cookware for this recipe

  • Chef's knife
Source Public domain in the USA
Credit

From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.