The preparation of Prato Peaches requires artisan ability and attention to detail. The brioche dough is made with skill, creating a perfect base that goes well with the custard. The latter is carefully prepared, using high quality ingredients to ensure a balanced flavor and velvety texture. Finally, the peaches are immersed in alkermes syrup, which gives them a distinctive touch and an irresistible aroma.

Every bite of a Prato Peach is a journey through the flavors and traditions of this city. It is an experience that enchants you, leaving your palate inebriated and eager for another sample. Prato Peaches are the expression of a culinary art handed down from generation to generation, which continues to delight and win the hearts of all those who taste them.

Mix the flour with the eggs, add the other ingredients and make a loaf, leave to rise and when the mixture has doubled, form 20 balls in the shape of half a peach and leave to rise again for 1 hour.

Place in the oven on a baking tray and cook at 180° for about 10 minutes. As soon as you remove the cakes from the oven, cut away the part in contact with the tray and wet the cakes with a light solution of alkermes, water and sugar.

Boil the milk with the vanilla in a saucepan. Separately, in a bowl, whip the egg yolks, sugar and flour. Once it reaches the boil, slowly pour the milk over the mixture and always stir in the same direction. Bring the mixture to the boil over low heat and continue stirring until it thickens, at this point, turn off the heat and continue stirring to prevent it to cardle. 

Combine each half of the dough with another with a very thick, previously prepared custard. Sugar and embellish with a cherry or candied orange peel.