This is one of my favorite desserts from my childhood that my mom used to make for the New Year’s holidays and special occasions. I asked my mom to write this recipe for me in my cooking notebook which I brought with me to the US and I had kept it for so many years. My mom passed away but her recipe will stay in our family and who knows maybe my daughter will keep it and make this wonderful dessert for her children.
For about a dozen peaches you will need:
• 3 eggs
• 1 cup of sugar
• 2 tablespoons sour cream
• 1 teaspoon baking powder
• 2 tablespoons of melted butter
• pinch of salt
• 3-3 1/5 cups of flour
• 1 teaspoon vanilla
• 1 cup of carrot juice
• 1 cup of beet juice
For the filling:
• 1 can of Dulce de leche
• 1/2 cup of heavy whipping cream
• 1 cup of sugar and fresh mint leaves for garnishing
In large bowl beat eggs and sugar until they doubled in size.
Add sour cream, melted butter, salt and baking powder and mix it well. Then slowly mix in flour about 1/4 cup at the time,
continue mixing until you form an elastic dough. Shape a ball from your dough, cover it in plastic and place it in refrigerator for 10 minutes.
Divide dough into two pieces and then roll it making a rope and cut into about 11-12 pieces.
Form each small piece into a sphere like shapes looking like the halve of peach and place it on the baking sheet covered with parchment paper.
Bake your peaches halves for 15 minutes at 350F. Meanwhile prepare the filling. Beat together dulce de lecho and whipping cream until it get lighter in texture.
Using spoon, spoon out a middle of the peaches while they are still warm, like showed below.
Save these crumbles from your peach halves and place them into the prepared filling and mix it together until all crumbs get covered with the icing. Fill each of the peach sphere with the filling
and bring them together to make a ball shape.
Dip one side of the peach into carrot juice
then another side into beet juice
roll into sugar
and lay on the baking sheet to dry.
Refrigerate your peaches for at least two hours before serving.
Serve garnished with the fresh mint.