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Le ricette di Pierre

DOLCE DI PESCHE

Ingredienti:

Dosi per 6:

1 confezione pasta frolla Findus
500 g pesche
2--3 cucchiai gelatina di pesche
1 cucchiaio zucchero
burro
pangrattato

Imburrare una tortiera, cospargerla di pangrattato e foderarla con la pasta frolla scongelata.

Bucherellare la pasta con una forchetta, spalmarvi la gelatina e distribuirvi sopra le pesche sbucciate e tagliate a fettine.

Spolveryzzare con lo zucchero, cuocere in forno caldo per circa un'ora, far raffreddare e servire.

Provenienza: RAI Televideo 25/04/1994

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