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Le ricette di Pierre

PESCHE AL RHUM

Ingredienti:

Dosi per 4:

1 kg pesche
100 g zucchero
1 bicchiere Rhum

Mettere le pesche intere in acqua in ebollizione e farle bollire per 2--3 minuti.

Sbucciarle, privarle del nocciolo, tagliarle a pezzi e coprirle con lo zucchero e il Rhum.

Lasciare in frigorifero per circa 2 ore e servire.

Provenienza: RAI Televideo 12/09/1992

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