Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Messina Peaches: A Sicilian Brioche Delight
Dive into the charm of Messina Peaches, a traditional Sicilian treat featuring light brioche, zesty cream, and a warming rum soak – a true classic from the heart of Messina’s patisserie heritage.
🛒 Ingredients
▸ For the brioche dough
- ✓ 250g strong white bread flour
- ✓ 250g plain flour
- ✓ 2 egg yolks
- ✓ 250ml water
- ✓ 1 sachet dried yeast
- ✓ 50g lard
- ✓ 2 tablespoons caster sugar
- ✓ a pinch of salt
- ✓ half a teaspoon vanilla powder
- ✓ 6 glace cherries
- ✓ 12 marzipan leaves
▸ For the cream
- ✓ 500ml milk
- ✓ 2 egg yolks
- ✓ 150g caster sugar
- ✓ a pinch of vanilla powder
- ✓ zest of 1 lemon, finely grated
- ✓ 60g cornflour
- ✓ 250g unsalted butter
- ✓ 100g icing sugar
▸ For the soak
- ✓ 400ml water
- ✓ 100g granulated sugar
- ✓ 100ml rum
📊 Nutritional Information
Messina Peaches are a beloved gem in Sicilian baking, made up of soft, pillowy brioche balls filled with a gently lemon-scented cream and soaked in a fragrant rum syrup. Their perfect balance of lightness and sweetness makes them an ideal finish to a leisurely Sunday lunch or a festive gathering. This cake captures the soul and aroma of Messina, bringing a little slice of Sicily right to your tea table.
👨🍳 Preparation
- 1
In a large bowl, combine water, lard, caster sugar, and dried yeast.
- 2
Add the flours and begin mixing, then fold in the egg yolks, salt, and vanilla powder until you achieve a smooth, elastic dough.
- 3
Cover with a cloth and leave to prove in a switched-off oven set to 30°C until it doubles in size.
- 4
Divide the dough into 30g balls, place them on a baking tray lined with baking paper, and let them prove again until doubled.
- 5
Bake at 200°C for 15 minutes, then remove from the oven and allow to cool.
- 6
For the cream: warm the milk with vanilla powder and lemon zest. Separately, whisk the egg yolks with caster sugar and cornflour.
- 7
Gradually pour the hot milk over the egg mixture and cook gently until thickened, then set aside to cool.
- 8
Beat the butter with icing sugar until fluffy, then fold in the cooled cream. Chill in the fridge for 30 minutes.
- 9
For the soak: bring water and sugar to a boil for 5 minutes, cool completely, then stir in the rum.
- 10
Slice the brioche buns in half, hollow out the centre saving the crumbs. Dip each half in the rum soak and fill generously with the cream.
- 11
Rejoin the halves and spread cream all over the outside. Roll them in the finely crushed brioche crumbs and decorate with marzipan leaves and glace cherries.
- 12
Chill in the fridge for at least 30 minutes before serving.
💡 Tips and Variations
For a brighter citrus note, try flavouring the soak with orange or mandarin liqueur instead of rum. If you prefer a lighter cream, replace half the butter with softly whipped double cream for a less rich finish.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the peaches without the soak for up to a month.
- • When ready to serve, thaw at room temperature and add fresh cream.
🍷 Pairing
Serve these Messina Peaches alongside a chilled glass of Moscato di Noto, a sweet, fragrant wine that beautifully complements their tender, buttery texture.
Why not bring a little Sicilian sunshine to your kitchen and try making Messina Peaches at home? Their delicate flavours and beautiful presentation make them perfect for sharing with loved ones over afternoon tea or a special celebration. Trust me, once you’ve tasted their soft, creamy charm, you’ll be reaching for this recipe time and again – so get baking and enjoy every bite with friends and family!
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