More Fun with Peaches

August 30, 2008 § 2 Comments

DT’s Upside-down Peach Pudding
loosely based on an idea from Alton Brown

2 peeled and sliced peaches
2 T butter
2 Tsp brown sugar
1/4 cup chopped walnuts
1/4 cup chopped dried cherries
4 molasses cookies or ginger snaps
1 cup buttermilk pancake mix
3/4 cup of water
1 tsp vanilla
1 tsp cinnamon
1/2 tsp freshly grated nutmeg

Pre-heat oven to 375*. Butter the bottom and sides of four ramekins. In the bottom of each ramekin, layer 1/2 T butter, 1/2 tsp brown sugar, walnuts, and dried cherries. Layer the peach slices on top. Sprinkle with half the cinnamon and nutmeg. In a med bowl, combine pancake mix, vanilla, cinnamon, and nutmeg with water till wet– do not over-mix, it will be lumpy. Pour over peaches, giving a slight tap to get it down in the nooks and crannies. In a zip-top baggie, crush the molasses cookies to medium chunks. Sprinkle these over each ramekin. Bake for 25-30 min or until internal temp reaches 190*. Let cool slightly, then loosen around the sides with a knife. Flip out onto a plate and enjoy warm, or at room temp.

Cook’s Note:

I used two different peaches, which gave it a great texture/taste. One was a white peach, which was very sweet and soft, and also a firmer yellow peach which was tart. The white peaches practically melted into the batter, making it more pudding like, and leaving the firm tartness of the yellow peach. Very Yummy!

x-posted to cook_with_cel

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