PESCHE ROMAGNOLE ALLA CREMA (ROMAGNA PEACHES WITH CREAM) – Food Connects People

Original name: Pesche romagnole alla crema

Origin: Italy

Ingredients 1 lt fresh full-fat milk 100 gr flour type 00 200 gr sugar 8 egg yolks 80 half peaches (better bought at the bakery)

1 bottle of cherry syrup (non-alcoholic alternative to rosolio liqueur)

Preparation
Warm up the milk and set aside (it should not be too hot, dip a finger to feel the temperature). In a pan, whisk the eggs and sugar before and after the meal. Mix well (avoid lumps). Now while continually stirring, slowly add the warm milk. Put the pan on the stove over low heat and continue to stir until the cream thickens (5 to 10 minutes). Now turn off the gas. With a brush coat the outer part of the peach halves with the syrup (not too much, so it will not crumble down). Now fill with a spoon the internal hole of peach halves, and merge them two by two. Before serving you can sprinkle some sugar over peaches. Enjoy your meal.

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