Peach pate

1 serving


Peach the ripe peaches to peel and remove the bones, mash and wipe through a sieve. Weigh the resulting shore and add an equal amount of sugar by weight. Cook the mixture, stirring continuously with a wooden spatula. When the shoulder blade begins to leave a clean path at the bottom of the dishes, sleep the pate from the heat and cool. Put it on a table or board sprinkled with sugar and roll it into a 1 cm thick rolling pin. Then sprinkle with sugar, cut into various pieces and dry in the oven, then put in glass jars.