Southern peach pudding
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Peaches; chopped, about 10, peeled and pitted |
| ¼ | cup | Cornstarch |
| Cinnamon or nutmeg; optional | ||
| ½ | pint | Whipping cream |
| ½ | cup | Pecans; grated |
Directions
PUDDING
TOPPING
Put half of the chopped peaches in a blender or food processor and blend with cornstarch until smooth. (Add cinnamon or nutmeg to taste if desired).
Pour into the top of a double boiler, bring to a boil over medium setting, and stir constantly. Mixture will thicken. Add remaining chopped peaches and cook just until tender. Spoon into individual sherbet dishes and chill.
Shortly before serving, whip heavy cream and spoon over pudding. Top with grated pecans and serve immediately.
Serves 6.
Recipe by: Sweet and Sugar Free - Karen E. Barkie Posted to Digest eat-lf.v097.n212 by Irene DiGiuseppe <irene@...> on Aug 22, 1997