| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | Native amer, So west | 6 | Servings |
INGREDIENTS
| 1/2 | c | Honey |
| 1 | lb | Fresh peaches, pitted and peeled |
| 1 | c | Water |
| 1 | pk | Unflavored gelatin |
| 1 | c | Whipping cream |
INSTRUCTIONS
In a food processor, puree the honey and peaches together. Set aside. In a small saucepan, mix together the water and gelatin and let stand 1 minute. Over medium-low heat, stir mixture until the gelatin has completely dissolved, about 5 minutes. Remove from heat, slowly add the gelatin mixture to the peach honey and blend thoroughly. Allow to cool to room temperature, about 5 minutes. While the peach mixture is cooling, beat the cream until firm peaks form, about 2 minutes. Fold the whipped cream into the peach pudding mixture in a circular motion, leaving swirls of white cream in the peach pudding. Do not mix together completely. Place the pudding in the refrigerator ande chill until firm. Scoop out servings with a large spoon. From "Native American Cooking," by Lois Ellen Frank Collected from the Int'l Fido Cooking Echoes Posted to FOODWINE Digest 18 October 96 Date: Sat, 19 Oct 1996 11:35:06 +0000 From: Joell Abbott <abbott@ZIP.COM.AU>
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