The Prato Peaches are brioche dough cakes worked by hand and left to rise on wooden boards covered by a wet cloth. They have a spherical shape that resembles a peach. Once cooked the two hemispheres of dough are drenched in Alkermes liquor and gathered by a layer of custard.
They are traditional sweets that date back to the second half of the nineteenth century when the bakers of Prato prepared them with a mixture of stale bread; they were given the shape of a split peach, filled with custard, soaked in red syrup and covered with granulated sugar.