There are days which require red food. Today is that day. I didn’t need to think much. Little peaches were the winner from the very start. I’ve been baking these a lot lately. I guess that means that there has been an extensive need for red food.
I had been enjoying these for many years before I decided to make them myself. I guess I had been a bit scared by their demanding look.
One would think there is too much work that needs to be done here. Well, I am not going to lie to you. The answer is yes, but the good news is the work can be done in a few phases and the result is… well let them speak for themselves. They can last in the fridge for up to a week (in our household) but feel free to try to save them longer. I dare you.
I made these with plain white flour but it can be substituted with many others, depends on your preferences.
3 free range large eggs
180 gr sugar
60 ml vegetable oil
550 gr plain flour
2 teaspoon vanilla extract
1 teaspoon rum
1/2 teaspoon aluminium free baking powder
200 ml freshly squeezed orange juice
150 gr apricot jam
50 gr ground walnuts
1 teaspoon rum
crumbled baked biscuits
red food colour
extra sugar for rolling in
Combine flour with baking powder and set aside. In a medium size mixing bowl, whisk eggs with sugar for a few minutes. Add vegetable oil, rum, vanilla extract and mix all together. Add flour and stir gently. Work on dough with your hands. You should end up with dough that is not too firm and nice to work with. Leave it in the fridge for at least 2 hours to set. I personally like to prepare the dough the day before in order to make whole process easier on the day I need to finish them.
Heat the oven to 170C. Line the baking tin with baking paper.
Roll teaspoonfuls of dough into balls (approximately size of a very small chestnut).
On a half sheet pan (46 by 33 cm) arrange and bake 40 balls. You’ll have enough dough to bake two batches.
Once baked, leave to cool for a few minutes (just to be easier to work with) and then with a very sharp and pointy knife, hollow out the biscuit, from the flat under side.
Keep the hollowed out crumbs and mix them with apricot jam, ground walnuts and rum. That is your filling.
Fill each biscuit and then stick two together. This is your little peach. Now it just needs to be coloured and decorated.
Use real fruit colouring if you can, like freshly squeezed raspberry juice or substitute with edible red colouring. Dissolve colour into the orange juice and dip every peach into it. Roll into sugar afterwards and leave to dry on a cooling rack for up to 2 hours before storing in a container in the fridge.
It is a very decorative and delicious little treat.