These Crusty peach-flowers filled with almond cream are very moist and munchy easy appetizers. We share the “secrets” about making good Peach blossoms. These will last for days in the fridge, without going gooey or hard. Don’t put the cream in until you are ready to serve. Mock cream is the better choice if you have to travel.
Ingredients: 4 peaches
For the English cream: 1 pint milk, 7 tablespoons sugar, 6 egg yolks
For the syrup: 1 lb. granulated sugar, 1 lb. water, 1 teaspoon Kirsch fruit brandy, 1.8 oz. almond paste, butter, 4 layers filo dough, 3 ½ tablespoons powdered sugar, vanilla powder
Place peaches in boiling water, to prepare for peeling. Prepare the English cream and chill it in the refrigerator. Remove peaches from the water, dunk in ice water, and remove the peels. Prepare the syrup. Soak the peaches in the syrup. Add the Kirsch. Cook for 15 minutes. Remove the peach pits and replace the pits with almond paste. Reconstitute the peach. Butter and wrap the peach in filo dough. Place in a buttered dish. Add some powdered sugar and vanilla powder. Heat for 2 minutes. Decorate with the English cream.
Peach flowers have interesting uses, too. They represent beauty in paintings and embroideries. The flowers and the fruit make foods taste and look beautiful, they even enhance sour foods such as when making vinegar. This fruit is very popular, even at the most auspicious holiday. It is used for New Year decorations. In general, this fruit can be round or somewhat egg-shaped coming to a point on the bottom. The surface can be smooth, but more commonly it is covered with fine hairs. The exterior is dark green when immature and brightens to the color that bears this fruit’s name when fully ripe. The flesh inside is juicy and covered with a network of veins. The stone or pit has a kernel inside that is prized for its medicinal qualities.