Dissolve the yeast in the lukewarm water together with 1 tbsp of the sugar. Set it aside to activate.

In the meantime, put the remaining sugar, flour, salt and lard in the bowl of an electric mixer fitted with a dough hook. Once the yeast and water mixture has become frothy, add it to the bowl. Knead well until you obtain a smooth and pliable dough. Let it rise for 1 hour or until it doubles in size.

Divide the dough in smaller balls about the size of a mandarin (4 to 5 cm – 1.5 to 2 inches). Put them on a baking tray covered with baking paper. Press the top gently with your hands so they are not too round (remember each of these will be one side of your peach).

Bake in a pre heated oven at 200°C – 390°F for 7 – 8 minutes, or until golden.

Keep aside to cool down.

This is the same filling we use for cannoli. You can find out how to make it here.

To make the Alchermes Syrup, mix the water and sugar in a small pot and put it on the fire. When it boils, put the fire off, add the Alchermes and let the syrup come back to room temperature.

Add the red food colouring if necessary.

When everything is cold, you can assemble your pastries.

Using a sharp small knife, dig a little hole on the flat side of each bun.

Dip the buns in the Alchermes syrup so they are evenly coloured.

Fill the hole with the sweet ricotta mixture, making sure some of the filling comes out (see picture)… be generous!

“Attach” the 2 buns and roll the “peaches” in granulated sugar.

Decorate with mint leaves and serve!