Peach Charlotte
Ingredients for 4 people
  • 1 kg Pesche di Romagna
  • 200 g macaroons
  • 5/6 dry biscuits
  • 200 g sugar
  • 2 eggs
  • peach jam
  • gin
Peel and slice the peaches (Pesche di Romagna).

Place them in a bowl and mash them with a fork, adding the sugar, crumbled macaroons and beaten eggs.

Grease a pudding dish with butter. Crumble the biscuits into the dish and add the peach mixture.

Bake at medium temperature for 45 minutes.

Leave to cool and cover with a sauce made with the peach jam diluted with gin.

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