Bo Friberg

Peach and Berry Filling

Preparation info
  • Yield: about 5 cups or

    16

    servings
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 pounds (1 kg 365 g) firm, ripe peaches
  • 1

Method

  1. Wash, stone, and cut the peaches into ¼-inch (6-mm) slices. Place the sliced peaches in a mixing bowl and add the berries.
  2. Sift together the cornstarch, cake flour, and sugar. Sprinkle on top of the fruit and combine gently, using your hands.