Peach and Almond Pudding
Peach pressure – that’s how I would sum up last week in my kitchen. Our wonderful peach tree has surpassed itself and produced a huge crop of beauteous fruits, large, luscious and very juicy. So we have peaches piled up on the scales, peaches in the fruit bowl, and the unripened windfalls sitting in a row along the window-sill in order to catch the sun.
My favourite peach recipes include Peach Melba, sometimes known as Cardinal Peaches, served with ice cream and a vivid raspberry puree that looks like a cardinal’s robe but our own winner of the week is a new take on my old favourite Apple and Almond Pudding, but made instead with peaches and served hot from the oven with some very cold crème fraiche or vanilla ice cream.
|Need help with conversions?|
You will also need a baking dish measuring 8 x 8 inches (20 x 20cm) at the base and 1¾ inches (4.5cm) deep (or similar), lightly buttered.
When you have skinned and stoned the peaches, slice the flesh thinly straight into the bottom of the prepared dish, then sprinkle the brown sugar all over them.
Next cream the butter and caster sugar together in a mixing bowl until the mixture is pale and fluffy. Now beat the eggs together in a jug, then beat them into the creamed mixture a little at a time.
Finally, lightly fold in the ground almonds. Spread this mixture over the peaches, smoothing out the surface with a spatula or back of a spoon, and scatter the chopped almonds over the top.
Then bake in the centre of the pre-heated oven for 1 hour.
Check it after 40 minutes or so, and if you feel the top is getting too browned, cover with a sheet of foil and continue cooking.
Serve straightaway (though my husband can vouch for the fact that this pudding is also delicious served cold).
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
This is just the sort of thing that you hope will be served after a convivial Sunday roast, complete with home-made custard, or cream, of course!
Jellies are always a good bet in the summer months, when all you really want is something light and refreshing. The joy of these is that they can also be made in advance, so are ideal when entertaining.
Pickled peaches are a brilliant way of keeping that summery feeling going all year round: perfect with cold meats and especially cheeses, these bottled fruits are certain to become a yearly tradition.
Peaches and Amaretti have a great affinity, put to good use here in this gorgeous dessert recipe, adapted by Delia from one of her all-time favourite cookbooks.
Perfect for late-summer entertaining, this wonderful dessert has to be made in advance, leaving you stress-free on the day! The combination of fresh apricots, Marsala and mascarpone cream is utterly sublime.
This makes just the right-sized, and most attractive, dessert for one. This idea also works very well with a poached peach in the summer. To poach a peach, follow the same method as for the pear...
Most Popular recipes
Flavours of France plus win Le Creuset cookware
09 Dec 2013 13:09
06 Dec 2013 12:44
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
jam Roly Poly
09 Dec 2013 13:48
06 Dec 2013 09:54
08 Dec 2013 21:59
05 Dec 2013 16:54