Traditional Recipes
Caramelised Peaches of Romagna

(for 4 people):

300g sugar,
5 spoonfuls of water;
1 kg not too ripe peaches.
Prepare caramel melting the sugar over a medium-low heat with 2 spoonfuls of water. When sugar is completely melt and golden-coloured, remove from the heat and add the peeled peaches cut into rather thick slices. Coat gently the fruit with the caramel with a wooden spoon and serve either warm or allow them to cool down.


Knife, wooden spoon.

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