Based on my grandmother’s recipe
1 cup sugar
1 cup sunflower oil
5 tablespoons honey
1 teaspoon baking soda
1 vanilla powder
Sifted flour (about 600-700 g)
380 g of rosehip marmalade
1-2 teaspoons dark rum
Red and yellow food colorings
Sugar for coating
Whisk the eggs and sugar until creamy. Then add the other ingredients (in the order listed) and make a soft pastry. Shape balls of the size of a walnut and space them on a wide baking tray, lined with parchment paper. Bake at 180°C the time to brown them lightly. Do not overcook them underneath. Dig out some of the flesh of the warm cookies, removing the size of a macadamia nut. Leave aside to cool.
Finely grind the cookie crumbs collected. Then add the rosehip marmalade and a little rum. Stir well until blended. If the filling seems too dry, moisten it with a little milk. Otherwise, crush some butter biscuits to thicken it. Make pairs with cookies of the same size and shape. Fill them with stuffing and glue together to get peaches.
In two separate bowls, dilute both colorings in a little warm water. Dip each peach in half in the first color, then in the other one. Wrap each in a piece of paper towel to absorb excess water. About 1-2 minutes later, remove the paper towel and coat each peach with sugar.
Store the peaches in a large saucepan, lidded. To better keep their moisture, put a kitchen towel between the pot and lid. Served in an hour.