Peaches with plum jam

Name: Peaches with plum jam - Irina M.
Ingredients: 300; 400 g flour; 3 eggs; 6 tablespoons of sugar; 1 packet of vanilla sugar; 1 packet of baking powder; 300 ml warm water; 6; 7 teaspoons of powdered sugar; rum essence; vanilla essence; 1 cup of oil.

Dessert - Peaches with plum jam by Irina M. - Recipia

The first time I tried to make peach cookies filled with plum jam, I started with emotions, but I stuck to the recipe and they turned out quite well. I found it interesting to hollow out each 'peach' after baking, and the part with filling and rolling in syrup was actually enjoyable. I like that simple ingredients are used and that you can fill them with any jam you have on hand. The recipe isn't complicated, but it requires a bit of patience in shaping and assembling. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 35-40 minutes Baking time: 20-30 minutes Servings: 25-30 small peaches, depending on size Difficulty: medium Recipe type: filled cookies, holiday or special occasion dessert Ingredients 3 eggs 6 tablespoons sugar 1 packet vanilla sugar 1 cup oil Lemon essence 300-400 g flour 1 packet baking powder 6-7 teaspoons powdered sugar 300 ml water Rum essence Plum jam (or any other jam for filling) Preparation method 1. Break the eggs into a large bowl. Add the sugar and vanilla sugar. Mix well with a whisk until the sugar dissolves somewhat. 2. Start pouring in the oil, little by little, mixing continuously. Add a few drops of lemon essence. 3. Mix the flour with the baking powder separately, then gradually add it to the mixture. Use a spatula or the whisk at first, then knead by hand, but only enough to combine. The dough should be soft and fine, not hard. 4. Preheat the oven to medium-low heat. Take a piece of dough (about the size of a small walnut) and shape it into balls. Place them on a baking tray lined with parchment paper, not too close to each other. 5. Bake the peaches for 20-30 minutes. They shouldn't get too much color; check after 20 minutes to see if they are firm to the touch and slightly golden. 6. Let them cool completely. When they are cold, use a small knife or a sharp tool to hollow out the center of each ball without breaking them. Carefully remove the core. 7. Mix the crumbs with plum jam or any jam you have, just enough to create a mixture that can be spooned in. 8. Fill each half peach with this mixture. Then stick two halves together to form whole peaches. 9. Bring 300 ml of water to a boil together with a few tablespoons of sugar (the amount is up to you, about 6-7 teaspoons is sufficient) and a little rum essence. Let it boil, then cool the syrup slightly. 10. Quickly dip each peach in this syrup, don’t let them soak too long to avoid becoming too soft. 11. Finally, roll each wet peach in sugar for appearance. Why I make this recipe often I make peach cookies with plum jam when I need a dessert that looks good and can be prepared in advance. They keep quite well and can be filled with whatever I have on hand. They are impressive on a platter and not too sweet, especially if I choose a tart jam. Tips and variations Tips The dough should not be hard; otherwise, the peaches crack while baking. Let them cool well before hollowing them out, or they will crumble. If you have jam with large fruit pieces, mash it before mixing it with the crumbs. Substitutions The oil can be sunflower or another neutral oil. If you don’t have lemon essence, you can use finely grated lemon zest. For the jam, any tart variant works well (sour cherries, apricots, etc). Variations You can color the syrup with a little food coloring for a more intense appearance, but it's not mandatory. You can also add a bit of ground walnut to the filling if you want a richer texture. Serving ideas They look good on assorted platters, next to other cookies. If you leave them overnight, they soften slightly and pair well with plain tea or coffee. Frequently asked questions How much should each peach be hollowed out? Just enough to fit half a teaspoon of filling without piercing the outer wall. Leave a layer of 0.5-1 cm. Do the peaches stay firm after baking? At first, yes. After going through the syrup and sitting for a few hours, they become tender and slightly soft. Can they be made with margarine instead of oil? The original recipe does not mention margarine. They come out best with oil for the right texture. Can I use granulated sugar for rolling? Yes, you can use granulated sugar or powdered sugar, according to preference. Granulated sugar will give a more noticeable crust. How much syrup do the peaches absorb? If you quickly dip them in syrup, only the surface gets wet. They shouldn’t be left too long, or they will become too soft. Nutritional values Approximately, a filled peach has about 70-90 kcal, depending on how much jam and sugar you use. Each cookie contains about 2 g of protein, 2-3 g of fat (mostly from oil), the rest being carbohydrates. It’s just an estimate; values may vary depending on size and filling. Storage and reheating They keep well in the fridge, in a closed container, for 2-3 days. No reheating is necessary, but they are served at room temperature. If left too long, they can soften, so don’t keep them for more than a few days.

Peaches with plum jam

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