Recipes from the Mosel – Vineyard Peach Pralines

You might have tried “Weinbergpfirsich Senf”, mustard made from peaches grown in the Mosel vineyards. Happily, today I stumbled across a recipe which is on the other end of the spectrum – pralines made from those peaches. It goes like this:


  • 1 Kilogram dried sweet vineyard peaches (“Weinbergspfirsiche”)
  • 12 tablespoons rum (“Rum”)
  • 400 grams bittersweet couverture chocolate (“Kuvertüre Zartbitter”)
  • 2 teaspoons ground cloves (“Gewürznelken)
  • 400 g almonds, ground (“Mandeln, gemahlen”)

Pulse the dried fruit and chocolate in a food processor until a reasonably uniform mass is obtained (possibly in several passes). Transfer the fruit/chocolate mixture to a bowl, add the rum and cloves and mix thoroughly. Form into walnut sized balls and roll in the ground almonds.

These sweets taste best if left for a few days. If you can.

This recipe was adapted from the one on the German website.

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