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 gastlandschaften.de website.