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Small peaches with primrose sauce
For 4 person

Small Peaches

flour g 500
egg n. 2
sugar g 200
yeast g 25
butter g 100
milk as needed

Knead all the ingredients until a soft dough is obtained; fill a sac-à-poche and make some little pearls on a tin previously buttered and floured. Cook in the oven at 180°C. When the biscuits are cooked, take out from the oven and let them cool. Meanwhile prepare the primrose sauce, mixing the ingredients, and pass it through a fine strainer. With the help of a small corer, make a cut in the flat part of the biscuits, obtaining the spherical shape. Make a sauce with rosolio, sugar and peaches liqueur, soaked the peach shaped biscuit for 10 seconds and roll them up on caster sugar.

Sauce

custard g 100
primrose g 50

Presentation
Place a line of two peaches on a plate with two brush-strokes of primrose sauce.

Igles Corelli
Locanda della Tamerice
www.locandadellatamerice.com


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