Gatim impreuna #deladistanta: Piersici aromate – Gurahont, Arad

Orice calatorie incepe de ACASA. Pentru mine ACASA inseamna Gurahont.
De-a lungul anilor am mai adaugat acestui cuvant diverse sensuri si gusturi specifice fiecarui loc in care m-am simtit acasa dar nimic nu se compara cu gustul copilariei, al primilor prieteni din scoala, al acelor vremuri in care totul era atat de simplu.
Mama – cea mai buna prietena, mama si bunica – este cea care mi-a transmis pasiunea pentru bucatarie, in bucataria ei erau mereu (si sunt in continuare) gusturi si arome de neconfundat care se imbina cu copilaria. Orice problema se rezolva la masa.
Din fericire a adus cu ea toate aceste bunatati peste tot pe unde am mers si eu, le-a adaptat la toate nebuniile mele si tot ea este responsabila de ceea ce puteti gasi pe blogul meu la capitolul zacusti, ghiveciuri, sarmale, covrigi, galuste innodate musaca de vinete etc πŸ˜‰ .

Pentru aceasta calatorie a decis sa imi trimita niste Piersici virtuale pe care de abia astept sa le incerc. Multumesc ca mi-ai acceptat provocarea, te pup! πŸ§‘πŸŒ»πŸ‘ŒπŸ˜˜

Ingrediente – pentru 30-35 piersici:
4 oua
250 g zahar
200 ml ulei
2-3 cani de faina
1 borcanΒ gem piersici de 400 g
Un praf de copt
Putina sare
Esenta de rom
Suc de visine petru decor (ca fiica-sa a invatat-o sa nu foloseasca colorant alimentar ci doar produse naturale)
Putin zahar tos pentru decor
1 tava 30×35 cm
Hartie de copt

 

Mod de preparare:

Preincalziti cuptorul la 180 grade Celsius.

Se separa albusurile si se bat spuma. Se incorporeaza zaharul si se mixeaza bine.
Se adauga galbenusurile si se omogenizeaza incet, apoi se toarna uleiul pe rand ca la maioneza amestecand continuu.
Se adauga faina si praful de copt si se amesteca incet cu paleta apoi cu mana pana devine un aluat moale din care se ia cu lingura si se modeleaza bilute cat o nuca. Se pun bilele pe tava la 3 cm distanta una de alta si se dau la copt.

Se coc timp de 10-15 minute pana devin galbui. Aluatul este pentru 2 tavi de dimensiunea 30×35 cm din care ies aproximativ 70 jumatati de piersica.

Se scot din cuptor si se racesc putin, cat sa se poata manevra calde sa nu se sfarame. Se scoate cu lingurita miezul din fiecare bucata si se amesteca cu gemul de piersici si cu esenta de rom dupa gust. Cu aceasta crema se umplu jumatatile si se lipesc cate doua apoi se dau prin suc de visine si prin zahar tos.

Se lasa la rece 2 ore inainte de servire.

Every journey starts from HOME. For me, HOME means Gurahont.
Over the years I have added to this word various meanings and tastes specific to each place where I felt at home but nothing compares to the taste of childhood, the first friends at school, those times when everything was so simple.
My mother – my best friend, mother and grandmother ever – is the one who passed me the passion for cooking, in her kitchen there were always (and still are) unmistakable tastes and aromas that combine with my childhood. Any problem was solved while eating together.
Fortunately, she brought with her all these goodies everywhere I went, she adapted them to all my crazy recipes and she is also responsible for what you can find on my blog in terms of zacusti, ghiveciuri, sarmale, covrigi, galuste innodate musaca de vinete etc πŸ˜‰ .

For this trip he decided to send me some virtual Peaches that I can’t wait to try. Thank you for accepting my challenge! πŸ§‘πŸŒ»πŸ‘ŒπŸ˜˜

Ingredients – for 30-35 peaches:
4 eggs
250 g sugar
200 ml oil
2-3 cups of flour
1 jar of 400 g peach jam
A baking powder
A little salt
Rum essence (not alcohol, the one from Dr. Oetker)
Cherry juice for decoration (as her daughter taught her not to use food coloring but only natural products)
A little caster sugar for decoration
1 tray 30×35 cm
Baking paper

Preparation:

Preheat the oven to 180 degrees Celsius.

Separate the egg whites and beat the foam. Incorporate the sugar and mix well.
Add the yolks and mix slowly, then pour the oil in little by little, stirring constantly.
Add flour and baking powder and mix slowly with a spatula and then by hand until it becomes a soft dough that is taken with a spoon and shaped into balls the size of a walnut. Put the balls on the tray at a distance of 3 cm from each other and bake.

Bake for 10-15 minutes until yellow. The dough is for 2 trays measuring 30×35 cm and from which come out about 70 halves of peach.

Remove from the oven and cool slightly so that they can be handled warm so that they do not crumble. Remove the core from each piece with a teaspoon and mix with the peach jam and rum essence. Fill the halves with this cream and stick them in pairs, then roll them through cherry juice and caster sugar.

Chill for 2 hours before serving.

Cam asa a pornit ideea mea…/From here started my idea…



Categories: Deserturi, Romanesc, Vegetarian

Tags:

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: