Stuffed peaches
Stuffed Peaches (Colored Cookies)
I first tried stuffed peaches for a festive meal when I wanted something colorful and different among the desserts. I started with a classic recipe for cookies made with lard and sugar, to which I added a quick cream with whipped cream and chocolate. I was inspired by Rocsi, but I made peaches instead of apricots, and the first time they turned out a bit large. The next time I made them smaller, so let me be clear: think of the size of a walnut. I've made them several times for various occasions, and they've never lost their taste or texture.
Quick Info
Total Time: about 2 hours (including baking, cooling, hollowing, and coloring)
Baking Time: 20 minutes/batch
Servings: about 25-30 peaches (depending on size)
Difficulty: medium
Recipe Type: festive cookies, dessert for assorted platters
Ingredients
For the dough:
1 cup of sugar
1 cup of lard (room temperature)
2 eggs
1 teaspoon of baking soda quenched with lemon juice
Grated zest of one orange
Vanilla or rum essence (to taste)
Flour as needed (until a non-sticky dough forms)
For the cream:
400 ml liquid cream
250 g dark chocolate
Rum essence (to taste)
Hollowed-out crumbs from the cookies
For decoration:
Food coloring (yellow, green, red)
Granulated sugar
Preparation Method
1. Prepare the dough. Place the soft lard and sugar in a large bowl. Mix until well combined. Incorporate the eggs one at a time, continuing to mix.
2. Add the baking soda quenched with a little lemon juice, the grated orange zest, and the desired essence. Mix well, then gradually add the flour until you achieve a dough that no longer sticks to your hands. Be careful not to add too much flour at first to avoid a tough texture.
3. Form small balls, about the size of a walnut, and place them with a little space between them on a baking tray lined with parchment paper.
4. Bake the balls in a preheated oven at 180°C for about 20 minutes. The cookies should remain light in color; do not let them brown too much.
5. After baking, let them cool completely. Once they are cool, carefully hollow out the base with a small knife to create a cavity. Collect all the crumbs; you will use them for the cream.
6. For the cream, pour the liquid cream and broken chocolate pieces into a bowl and place them over a double boiler. Stir until the chocolate is completely melted and the mixture is smooth. Allow it to cool well, then whip until you achieve a fluffy cream.
7. Add the rum essence and the crumbled hollowed-out crumbs. Mix until combined.
8. Fill each half of the peach with cream and stick them together in pairs. Continue until all the cookies are finished.
9. For coloring, prepare three bowls with a little water and different food coloring in each (yellow, green, red). Take each filled peach, quickly dip it in one of the bowls with coloring, then roll it immediately in granulated sugar. Use gloves to avoid staining your hands.
10. Let the peaches dry a bit on a platter before transferring them to a box or serving platter.
Why I Make This Recipe Often
I love them because they are perfect for special occasions and stay fresh for several days without hardening or drying out. They can be made in advance for Christmas platters or other events. The recipe is adaptable in size and color, and the whipped cream with chocolate is quick to prepare.
Tips and Variations
Tips
If you want uniform cookies, weigh the dough balls.
Hollow them out only after they have cooled completely; otherwise, they may crumble.
When coloring, wear gloves and do not leave the peaches in the water too long to avoid soaking.
Substitutions
Lard can be replaced with butter, but the texture won't be quite as tender.
You can use milk chocolate for the cream if you prefer a sweeter taste.
Variations
Change the essence: you can also try almond or lemon essence.
If you don't want to use liquid food coloring, you can simply roll the cookies in sugar or partially color them.
Serving Ideas
Serve on assorted platters alongside other cookies.
They are suitable for edible gifts, placed in boxes or bags.
Frequently Asked Questions
What should I do if the dough sticks to my hands?
Add a little flour, but not too much. It's better for it to be a bit soft than too hard.
How do I hollow out the cookies without breaking them?
Let them cool completely. Use a small knife and cut just enough, not too deep.
What type of cream should I use?
Liquid cream for whipping works best. Do not use vegetable cream if you want a taste closer to the classic.
Can I color the peaches without liquid food coloring?
Yes, powdered or gel food colorings can be used, dissolved in a little water.
How long do the stuffed peaches last?
They can be kept for 3-4 days in a cool, closed box without any problems.
Nutritional Values (estimated, per piece)
Calories: approximately 150-180 kcal
Protein: 2-3 g
Carbohydrates: 15-18 g
Fat: 8-10 g
Values may vary depending on the size of the cookie and the type of chocolate or lard used. They are quite substantial desserts.
Storage and Reheating
They keep well for 3-4 days in a closed box in a cool place. They do not need reheating, and I do not recommend freezing them, as the texture changes upon thawing. If stored in the refrigerator, take them out 30 minutes before serving to allow them to soften.
Mix the lard with the sugar. Incorporate the eggs one by one, add the baking soda mixed with lemon juice, orange zest, and essence. Mix well with your hands and start adding flour gradually until a non-sticky dough is formed. Shape into small balls and arrange them nicely on a baking tray lined with parchment paper. Place the tray in the preheated oven at 180°C for about 20 minutes. They should not be overbaked. Let them cool, then carefully hollow them out. I used a small knife to help. Whip cream together with chocolate over a steam bath until the chocolate dissolves. Mix to combine. Let it cool, then whip well. Add the hollowed-out insides along with the rum essence, and fill the peaches with the resulting cream. Prepare 3 bowls with a little water, adding different food coloring to each. Dip the peaches in the first coloring, then immediately roll them in granulated sugar. Make sure to wear gloves when coloring the peaches.
Ingredients: Dough: 1 cup of sugar 1 cup of lard (at room temperature) 2 eggs 1 teaspoon of baking soda mixed with lemon juice grated zest of one orange essence of vanilla, rum, or whatever you like flour as needed Cream: 400 ml liquid cream 250 g dark chocolate rum essence the pitted and crumbled core Decoration: yellow, green, red food coloring granulated sugar for rolling
