Prodotti Tipici in Provincia di Cuneo

Peaches in alcohol

Ingredients

• 1 kg very hard (stoneless) nectarine peaches of the Cuneo region
• 800 g sugar
• 200 g alcohol 90% vol.

Preparation

Clean the peaches with a damp cloth and cut into four parts, remove the stones without squashing the peaches. With a potato scraper cut them into very thin slices, as whole as possible, covering each with sugar.

Leave the peaches to steep for 24 hours, shaking the recipient now and again to allow the sugar to dissolve. After 24 hours, bring to boil, turning gently so as not to break the slices. Calculate 3 minutes from when the water starts to boil. Remove from the heat and once cool, add the alcohol mixing very gently. Pack into jars, screwing the lids tightly, and store in the cellar.

Peaches in syrup

Ingredients

• 2 kg hard nectarines peaches of the Cuneo region
• 500 g sugar
• 1.5 litres water

Preparation

Halve the peaches, remove the stones and arrange the peach halves in albarellos. Boil the water with the sugar, allow to cool then cover the peaches with this syrup. Sterilise in a bain marie for 15-18 min.

I persi pien (stuffed peaches)

Ingredients

• 4 attractive Cuneo peaches
• 4 spoonfuls chocolate powder
• ½ glass rum
• 1 spoonful sugar
• butter

Preparation

Wash and halve the peaches without peeling. Remove a little flesh with a teaspoon and mix this with the chocolate powder, rum and sugar separately. Fill the peaches with this mixture and decorate with a knob of butter on the top of each. Bake in the oven for about one hour. Serve cold.