FRUIT APPETIZER
INGREDIENTS: four peaches and four pears washed and dried, soft cheese (robiola or crescenza or other), walnut kernels.
PROCEDURE: Heat the cast iron plate (grill pan), place the fruit cut into quarters and grill it for a few minutes on each side, serve accompanied by the fruit with cheese and nuts
BAKED PEACHES
INGREDIENTS: 1 kg of peaches or nectarines, 3 tablespoons of wheat flour, 2 tablespoons of sugar or honey, 1 tablespoon of butter, 10 chopped hazelnuts, 10 ground almonds.
PROCEDURE: Turn the oven to 180°, wash and dry the fruit, grease a baking sheet and place the peaches cut into rings (or if you prefer in half) removing the stone, with the skin. In a bowl, place the flour, sugar and butter and mix with your hands, CRUMBLE this dough over the peaches and distribute the hazelnuts and chopped almonds. Bake for 20 minutes.
PEACH SEMIFREDDO
INGREDIENTS: 3 washed and dried peaches or nectarines, 1 pack of dry biscuits, ½ kg of vanilla yogurt, juice of an orange, 1 tablespoon of sugar
PROCEDURE: Cut the peaches into cubes and put them in a pan with the sugar, cook them over high heat for 5 minutes while stirring, let them cool and add them to the yogurt, keeping aside 2 or 3 spoons to decorate the dessert. Spread some yogurt on the bottom of a baking dish, make up the first layer of cookies soaked in orange juice and distribute the vanilla yogurt and peaches. Continue like this for the 2nd and 3rd layer, decorate with the fishing cubes kept aside. Refrigerate at least 2 hours before serving.
PEACHES IN SYRUP
INGREDIENTS: 1 kg of washed and dried hard-boiled peaches, 1 liter of water, 400 grams of sugar.
PROCEDURE:
Bring the water to a boil, immerse the whole peaches in it for ½ minute, remove them and remove the skin,
Divide them in half and remove the core. Add the sugar to the water and boil for 15 min. forming the syrup. Let it cool down.
Place the peaches in clean, dry jars, cover with syrup and close with an airtight cap. Sterilize by placing the jars in a pot of cold water that covers the lid of the jars: Turn on the fire and boil for 30 minutes. Leave the pots in the water until it becomes cold. Store in a cool place.