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Local cuisine of Polesine

Perseghi rossi (red peaches)

Difficulty: easy

Preparation time: 1 h

Ingredients: 150 gr. flour, 50 gr. potato starch, 50 gr. caster sugar, 75 gr. butter, 1 packet of vanilla powder, 1 egg, ½ glass rum, peel of half a lemon, 80 gr. almonds, 50 gr. cherry jam, alchermes.

Method: Mix all the ingredients (except jam and alchermes) energetically to obtain a smoothly combined mixture. Make the mixture into balls the size of a large walnut and place onto a baking tray covered with greaseproof paper. Bake at 180° for 15-20 minutes (until golden). Cool and then with a small knife, make a cut in centre of each ball, fill with cherry jam, a toasted almond and then press closed again. Dip each sweet into alchermes and roll in caster sugar.

Wine matching: Colli di conegliano *Refrontolo Passito: produced in the hills of Treviso with previously dried marzemino grapes. The wine presents an intense ruby red colour with a delicate bouquet of blackberry and maraschino. To the palate it is sweet, velvety and warm. To be served at a temperature of 10-12°.

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