Usually, I like to make the dough from the entire given amount and prepare only half, putting the rest in a bag and keeping it in the freezer. I enjoy making these peaches when I know I have two holidays or anniversaries coming up, usually within a span of up to 3 months. In terms of preferences, the size of the balls I form is essential. I take a small amount of dough with a teaspoon and shape it with my fingers, being careful not to make them larger than a large olive. The amount of jam you use, the sugar for decoration, cloves, and mint leaves are up to you; it all depends on how much dough you want to bake and how many peaches will come out.
Let’s start with the preparation! Preheat the oven to medium temperature, which is 180°C (350°F), and prepare the baking trays with parchment paper or whatever you prefer. In a bowl, put the eggs together with the sugar and beat with a mixer until you get a fluffy cream, with the volume doubled, having a very light color. Then, add the oil and mix well, after which add the milk and vanilla. If you want, feel free to use more flavor than what is specified in the recipe.
After homogenizing, add the flour mixed with salt and baking powder. Using the mixer again, homogenize until you get a soft and sticky cream. With a teaspoon, take small heaps of dough and, with oiled palms, shape balls the size of a large olive that we place in the prepared tray. It is important to form the balls of the same size so that we can stick two of them together at the end. Don’t be afraid they will turn out too small, as these balls will rise when baked.
Bake them until they become slightly golden, being careful not to make them too brown so they don’t become brittle. When we take them out of the oven, we detach them from the tray, but let them cool a bit. Using a knife, we start to hollow out their bottoms, being careful to leave an edge. The removed centers are gathered in a bowl. When we reach the halfway point of hollowing them out, we can put the second tray of balls in the oven. This way, we hollow out much more efficiently and quickly.
After we have finished baking and hollowing out all the shells, we turn our attention to the resulting centers. They are ground or crushed with a fork or put in a food processor to obtain fine crumbs. Mix with peach jam, ensuring it is softer, to obtain a cream that does not run. The rum flavor is added to taste. Once we have filled each half of the ball, we stick them together, cleaning the excess cream that comes out at the joint.
For decoration, we take two deep and narrow bowls, in which we put 50 ml of peach liqueur and add food coloring. We use red in one glass and yellow in another, obtaining a concentrated color. We move to the next step, putting sugar on a plate. We take each peach, dip it in the red solution, then in the yellow one, being careful to dab off the excess liquid. Then, we roll them in sugar and place them on a rack covered with napkins to dry.
After drying, we put them in a bowl, cover with plastic wrap, and the next day, between the two glued halves, we add a mint leaf and a clove stick. They will soften and tenderize for the next day. Finally, we serve them with pride!
Let’s start with the preparation! Preheat the oven to medium temperature, which is 180°C (350°F), and prepare the baking trays with parchment paper or whatever you prefer. In a bowl, put the eggs together with the sugar and beat with a mixer until you get a fluffy cream, with the volume doubled, having a very light color. Then, add the oil and mix well, after which add the milk and vanilla. If you want, feel free to use more flavor than what is specified in the recipe.
After homogenizing, add the flour mixed with salt and baking powder. Using the mixer again, homogenize until you get a soft and sticky cream. With a teaspoon, take small heaps of dough and, with oiled palms, shape balls the size of a large olive that we place in the prepared tray. It is important to form the balls of the same size so that we can stick two of them together at the end. Don’t be afraid they will turn out too small, as these balls will rise when baked.
Bake them until they become slightly golden, being careful not to make them too brown so they don’t become brittle. When we take them out of the oven, we detach them from the tray, but let them cool a bit. Using a knife, we start to hollow out their bottoms, being careful to leave an edge. The removed centers are gathered in a bowl. When we reach the halfway point of hollowing them out, we can put the second tray of balls in the oven. This way, we hollow out much more efficiently and quickly.
After we have finished baking and hollowing out all the shells, we turn our attention to the resulting centers. They are ground or crushed with a fork or put in a food processor to obtain fine crumbs. Mix with peach jam, ensuring it is softer, to obtain a cream that does not run. The rum flavor is added to taste. Once we have filled each half of the ball, we stick them together, cleaning the excess cream that comes out at the joint.
For decoration, we take two deep and narrow bowls, in which we put 50 ml of peach liqueur and add food coloring. We use red in one glass and yellow in another, obtaining a concentrated color. We move to the next step, putting sugar on a plate. We take each peach, dip it in the red solution, then in the yellow one, being careful to dab off the excess liquid. Then, we roll them in sugar and place them on a rack covered with napkins to dry.
After drying, we put them in a bowl, cover with plastic wrap, and the next day, between the two glued halves, we add a mint leaf and a clove stick. They will soften and tenderize for the next day. Finally, we serve them with pride!
Ingredients
From the ingredients below, approximately 70 pieces of peaches come out (but it depends, of course, on the size of the balls you make). 3 large eggs, 2 cups (400 g) of sugar (I put about 50-60 g less), 1 packet of vanilla sugar, 1 cup (250 ml) of oil (not olive oil or other flavors), 1 teaspoon of baking powder (I put one and a half here), a pinch of salt, 1 cup (250 ml) of milk, 6 cups (870 g) of flour, rum essence to taste, peach jam, peach liqueur (I used orange), red and yellow food coloring (liquid), sugar for decoration, small mint leaves, whole cloves.