Italian Goodness: 

Ingredients 
• Plain Flour 600g 
• Caster Sugar 300g 
• Butter 100g 
• Eggs 4 
• Vanilla essence 
• 1 sachet of Pane Degli Angeli or a similar instant leavening agent for desserts 
• Alkermes Liquor 
• Crema Pasticcera (• 500g whole milk • Half vanilla pod • 4 egg yolks • 120g caster sugar • 50g flour )

First of all prepare the Crema Pasticcera. In a saucepan, bring the milk slowly to the boil with the vanilla pod. Allow to cool slightly and remove the vanilla pod, scraping the seeds back into the milk. In a bowl whisk the egg yolks with the caster sugar. Sift the plain flour and mix thoroughly. Pour the milk onto the egg mix whisking continuously. Return to a clean pan and stir with a wooden spatula to the boil over a gentle heat until it starts to thicken, then using a whisk stir to ensure it is of a smooth texture. Place some clingfilm over the surface and chill. The clingfilm will prevent a skin from forming. 
Grease an oven tray and preheat the oven to 180C. Put the eggs and sugar into a food mixer and whisk for about 10-15 minutes. Add the liquefied butter and the vanilla essence and continue to whisk to obtain a soft and creamy mixture. Sift the flour. Gently fold the flour into the egg mixture. 
Make little dough balls (approx. 20 grams each) and place them onto the greesed oven tray. Cook for 7 minutes. Remove from the oven and leave to cool down a little bit. Make a little whole into each peach half, and fill one with Crema Pasticcera. Join the two halves together. Brush each peach with Alkermes liquor and sprikle generously with granulated sugar. Place the peaches in cupcake cases and put it in the fridge for a couple of hours before serving.