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Što je to fešta bez kolača? A kad je u pitanju veća fešta, sve dobre domaćice (i poneki domaćin) znaju kako nije dovoljno osigurati samo kremaste slatkarije, već se treba pobrinuti i za suhe. A kad su u pitanju suhi kolači, svi, pa čak i oni koji se ne mogu svrstati u dobre domaćice (niti domaćine), znaju da su breskvice apsolutno nezaobilazne.

Pravi je užitak zagristi u dobro napravljenu breskvicu, pa čak i onu osrednju, jer svi koriste manje-više isti recept pa svaki zalogaj otključa barem jednu uspomenu. I možda baš zbog toga, jer su nam breskvice u kolektivnom  sjećanju, vjerujemo da je riječ o našoj tradicionalnoj slastici. Ali one to uopće nisu, barem ne u strogom smislu.

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Rumenim, prhkim breskvicama nemoguće je odoljeti

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Pogledate li kolačiće koji se nazivaju Le Pesche di Prato, odnosno breskve iz Prata (Prato je grad u Toskani), vidjet ćete da su jako slične našim breskvicama. Vjeruje se da je recept za tu slasticu nastao u ožujku 1861., kada je u jednoj kavani smještenoj na središnjem gradskom trgu priređena svečana večera povodom proslave nedavnog ujedinjenja Italije, da bi slastica nacionalnu slavu stekla nakon Drugog svjetskog rata kad je postala toliko popularna da se breskvice moglo naći gotovo u svakoj talijanskoj slastičarnici.

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Koliko god breskvica napravili, nikad ih nije dosta

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Izvorni recept nešto je drugačiji od današnjih, jer se tijesto radilo od tijesta preostalog od pečenja kruha, pomiješanog s medom i koricom naranče. Kasnije se počelo koristiti tijesto za brioche, bogato dizano tijesto za koje bismo mogli reći da je negdje na pola puta između kruha i kolača, pri čemu se, baš kao i kod naših breskvica, dvije polovice peku zasebno, a zatim se pune slastičarskom kremom i spajaju pa se namaču u liker Alchermes koji im daje rumenu boju te se na kraju valjaju u kristalni šećer. U Pratu obavezno dodaju i komadić kandirane naranče ili trešnje.

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Naše se breskvice obično pune nadjevom na bazi džema, oraha ili badema i mrvica izdubljenih iz polovica kolača

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Evo već vas čujemo: "Naše se breskvice ne rade s tijestom za brioche niti se pune slastičarskom kremom. Kakav Alchermes, kakve kandirane naranče..."

Okej, u pravu ste, ali nismo vam spomenuli "finte peche", odnosno lažne breskvice.

I to postoji, kao neka pojednostavljena verzija slavnih breskvi iz Prata. Ove se rade s praškom za pecivo, baš kao i naše, pa su prhke, baš kao naše, dok vrsta nadjeva varira od regije do regije i može biti kremasta, čokoladna ili na bazi džema.

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Ovako izgledaju breskvice prije nego se nadjenu i spoje

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Ono što definitivno razlikuje naše i talijanske breskvice je način bojanja: dok se njihove umaču u spomenuti liker, zbog čega se često nazivaju i pesche all‘alchermes, naše se u pravilu bojaju otopinom prehrambene boje u vodi ili mlijeku.

Ako ste sve ovo pročitali možemo zaključiti da ste istinski ljubitelj breskvica. Već samim tim zaslužili ste prigodnu nagradu: odličan recept za breskvice koji smo dobili od Nine Bedrice, šibenske zaljubljenice u slastice koju pratimo na Instagramu Slatka iskušenja.

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Rumenim, prhkim breskvicama nemoguće je odoljeti

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Breskvice

Sastojci:

Tijesto:

4 jaja
2 vanilin šećera
250 g šećera
1,25 dcl ulja
600 g brašna
ribana korica 1 limuna
2 praška za pecivo

Nadjev:

mrvice tijesta
125 g maslaca,
150 g mljevenih oraha
100 g čokolade u prahu
1- 2 žlice ruma
250 g šećera u prahu
150 ml vode

Dodatno:

na vrh noža crvene boje za slastice
2 dcl vode

Priprema:

Jaja, šećer i vanilin šećer dobro izmiksajte, zatim polako dodajte ulje pa koricu limuna i na kraju brašno s praškom za pecivo. Miksajte dok ide, a zatim miješajte rukama. Dobit ćete mekano tijesto koje će se stisnuti u hladnjaku (pokrijte ga prozirnom folijom pa ga ostavite tamo oko jedan sat).

Premijesite tijesto pa ga na površini posutoj brašnom oblikujte u kuglice veličine manjeg oraha. Složite ih na pleh obložen papirom za pečenje ostavljajući dosta razmaka jer će narasti za vrijeme pečenja.

Pecite ih 12 minuta na 180°C pa ih pustite da se ohlade, a zatim ih izdubite nožićem.

Mrvice tijesta pomiješajte s otopljenim maslacem, orasima, čokoladom, rumom, vodom i šećerom. Izmiješajte pa dobivenom smjesom punite polovice tijesta i spajajte po dvije.

Za bojanje pomiješajte vodu i boju za slastice (ako vam je presvijetlo, dodajte još boje). Umočite brzo svaku breskvicu pa je malo posušite papirnatim ubrusom, zatim je uvaljajte u šećer. Gotove breskvice ostavite da se nekoliko sati suše na zraku pa ih zatim čuvajte u limenim posudama dobro zatvorene. 

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Za utjehu nudimo top recept [num_of_authors] => 0 [author] => Joomla\CMS\User\User Object ( [isRoot:protected] => [id] => 3242 [name] => Tea Sumić Miletić [username] => tea.sumic [email] => tea.sumic@slobodnadalmacija.hr [password] => $2y$10$KFHqP694ipYnFwy9WRCFzuHPf2MJ51KZAfr7Pd0b2WbTCCs5s1Om. 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Breskvice su savršena slastica za pireve i slične zgode, a mnogi ih rade za Božić i Uskrs

[popup_gallery] => Array ( [0] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/05/08/27043793.jpg [title] =>

Breskvice su savršena slastica za pireve i slične zgode, a mnogi ih rade za Božić i Uskrs

Shutterstock ) [1] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/05/08/27044012.jpg [title] =>

Rumenim, prhkim breskvicama nemoguće je odoljeti

Privatni album ) [2] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/05/08/27044013.jpg [title] =>

Naše se breskvice obično pune nadjevom na bazi džema, oraha ili badema i mrvica izdubljenih iz polovica kolača

Privatni album ) [3] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/05/08/27044014.jpg [title] =>

Ovako izgledaju breskvice prije nego se nadjenu i spoje

Privatni album ) [4] => stdClass Object ( [src] => https://static.slobodnadalmacija.hr/images/slike/2024/05/08/27044015.jpg [title] =>

Koliko god breskvica napravili, nikad ih nije dosta

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Što je to fešta bez kolača? A kad je u pitanju veća fešta, sve dobre domaćice (i poneki domaćin) znaju kako nije dovoljno osigurati samo kremaste slatkarije, već se treba pobrinuti i za suhe. A kad su u pitanju suhi kolači, svi, pa čak i oni koji se ne mogu svrstati u dobre domaćice (niti domaćine), znaju da su breskvice apsolutno nezaobilazne.

Pravi je užitak zagristi u dobro napravljenu breskvicu, pa čak i onu osrednju, jer svi koriste manje-više isti recept pa svaki zalogaj otključa barem jednu uspomenu. I možda baš zbog toga, jer su nam breskvice u kolektivnom  sjećanju, vjerujemo da je riječ o našoj tradicionalnoj slastici. Ali one to uopće nisu, barem ne u strogom smislu.

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Rumenim, prhkim breskvicama nemoguće je odoljeti

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Pogledate li kolačiće koji se nazivaju Le Pesche di Prato, odnosno breskve iz Prata (Prato je grad u Toskani), vidjet ćete da su jako slične našim breskvicama. Vjeruje se da je recept za tu slasticu nastao u ožujku 1861., kada je u jednoj kavani smještenoj na središnjem gradskom trgu priređena svečana večera povodom proslave nedavnog ujedinjenja Italije, da bi slastica nacionalnu slavu stekla nakon Drugog svjetskog rata kad je postala toliko popularna da se breskvice moglo naći gotovo u svakoj talijanskoj slastičarnici.

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Koliko god breskvica napravili, nikad ih nije dosta

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Izvorni recept nešto je drugačiji od današnjih, jer se tijesto radilo od tijesta preostalog od pečenja kruha, pomiješanog s medom i koricom naranče. Kasnije se počelo koristiti tijesto za brioche, bogato dizano tijesto za koje bismo mogli reći da je negdje na pola puta između kruha i kolača, pri čemu se, baš kao i kod naših breskvica, dvije polovice peku zasebno, a zatim se pune slastičarskom kremom i spajaju pa se namaču u liker Alchermes koji im daje rumenu boju te se na kraju valjaju u kristalni šećer. U Pratu obavezno dodaju i komadić kandirane naranče ili trešnje.

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Naše se breskvice obično pune nadjevom na bazi džema, oraha ili badema i mrvica izdubljenih iz polovica kolača

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Evo već vas čujemo: "Naše se breskvice ne rade s tijestom za brioche niti se pune slastičarskom kremom. Kakav Alchermes, kakve kandirane naranče..."

Okej, u pravu ste, ali nismo vam spomenuli "finte peche", odnosno lažne breskvice.

I to postoji, kao neka pojednostavljena verzija slavnih breskvi iz Prata. Ove se rade s praškom za pecivo, baš kao i naše, pa su prhke, baš kao naše, dok vrsta nadjeva varira od regije do regije i može biti kremasta, čokoladna ili na bazi džema.

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Ovako izgledaju breskvice prije nego se nadjenu i spoje

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Ono što definitivno razlikuje naše i talijanske breskvice je način bojanja: dok se njihove umaču u spomenuti liker, zbog čega se često nazivaju i pesche all‘alchermes, naše se u pravilu bojaju otopinom prehrambene boje u vodi ili mlijeku.

Ako ste sve ovo pročitali možemo zaključiti da ste istinski ljubitelj breskvica. Već samim tim zaslužili ste prigodnu nagradu: odličan recept za breskvice koji smo dobili od Nine Bedrice, šibenske zaljubljenice u slastice koju pratimo na Instagramu Slatka iskušenja.

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Rumenim, prhkim breskvicama nemoguće je odoljeti

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Breskvice

Sastojci:

Tijesto:

4 jaja
2 vanilin šećera
250 g šećera
1,25 dcl ulja
600 g brašna
ribana korica 1 limuna
2 praška za pecivo

Nadjev:

mrvice tijesta
125 g maslaca,
150 g mljevenih oraha
100 g čokolade u prahu
1- 2 žlice ruma
250 g šećera u prahu
150 ml vode

Dodatno:

na vrh noža crvene boje za slastice
2 dcl vode

Priprema:

Jaja, šećer i vanilin šećer dobro izmiksajte, zatim polako dodajte ulje pa koricu limuna i na kraju brašno s praškom za pecivo. Miksajte dok ide, a zatim miješajte rukama. Dobit ćete mekano tijesto koje će se stisnuti u hladnjaku (pokrijte ga prozirnom folijom pa ga ostavite tamo oko jedan sat).

Premijesite tijesto pa ga na površini posutoj brašnom oblikujte u kuglice veličine manjeg oraha. Složite ih na pleh obložen papirom za pečenje ostavljajući dosta razmaka jer će narasti za vrijeme pečenja.

Pecite ih 12 minuta na 180°C pa ih pustite da se ohlade, a zatim ih izdubite nožićem.

Mrvice tijesta pomiješajte s otopljenim maslacem, orasima, čokoladom, rumom, vodom i šećerom. Izmiješajte pa dobivenom smjesom punite polovice tijesta i spajajte po dvije.

Za bojanje pomiješajte vodu i boju za slastice (ako vam je presvijetlo, dodajte još boje). Umočite brzo svaku breskvicu pa je malo posušite papirnatim ubrusom, zatim je uvaljajte u šećer. Gotove breskvice ostavite da se nekoliko sati suše na zraku pa ih zatim čuvajte u limenim posudama dobro zatvorene. 

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Shutterstock Privatni album Privatni album Privatni album Privatni album
Shutterstock

Breskvice su savršena slastica za pireve i slične zgode, a mnogi ih rade za Božić i Uskrs

Privatni album

Rumenim, prhkim breskvicama nemoguće je odoljeti

Privatni album

Naše se breskvice obično pune nadjevom na bazi džema, oraha ili badema i mrvica izdubljenih iz polovica kolača

Privatni album

Ovako izgledaju breskvice prije nego se nadjenu i spoje

Privatni album

Koliko god breskvica napravili, nikad ih nije dosta

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Slatkorumene i neodoljive

Breskvice su slastica koju svi obožavaju, ali naišli smo na podatak koji će vas razočarati. Za utjehu nudimo top recept

Piše Tea Sumić Miletić
9. svibnja 2024. - 11:09

Što je to fešta bez kolača? A kad je u pitanju veća fešta, sve dobre domaćice (i poneki domaćin) znaju kako nije dovoljno osigurati samo kremaste slatkarije, već se treba pobrinuti i za suhe. A kad su u pitanju suhi kolači, svi, pa čak i oni koji se ne mogu svrstati u dobre domaćice (niti domaćine), znaju da su breskvice apsolutno nezaobilazne.

Pravi je užitak zagristi u dobro napravljenu breskvicu, pa čak i onu osrednju, jer svi koriste manje-više isti recept pa svaki zalogaj otključa barem jednu uspomenu. I možda baš zbog toga, jer su nam breskvice u kolektivnom  sjećanju, vjerujemo da je riječ o našoj tradicionalnoj slastici. Ali one to uopće nisu, barem ne u strogom smislu.

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18. svibanj 2024 20:27