Peach Pudding Recipe

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Peach Pudding Ingredients

3 cup juice, peach or apple-peach
1 cup peaches, dried
2 slice gingerroot, fresh
1 tbsp agar flakes
5 tbsp arrowroot or kuzu powder
1 1/2 tsp vanilla extract
6 tbsp jam, peach or other pure -fruit
1/4 cup coconut, toasted

A Recipe for
Peach Pudding

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Old New York Proverb

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Lionel Poilane

This Recipe for Peach Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.

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Job 34:3

Peach Pudding Recipe
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Do vegetarians eat animal crackers?
Author Unknown

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

This is a recipe for Peach Pudding from the recipe cookbook of Recipes-to-go (Fruit)

Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.
Elizabeth Russell

Peach Pudding recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

Eat little, sleep sound.
Iranian Proverb

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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them.
Samuel Butler

Peach Pudding

A bagel is a doughnut with the sin removed.
George Rosenbaum

Peach Pudding Directions

In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and
agar. Bring to a boil, stirring frequently, cover and let simmer
until peaches are plump, about 5 to 7 minutes.

Remove and discard gingerroot.

Place half of mixture into blender, not filling container up more
than half-way. Place a cloth over blender lid to protect your hand
from hot liquid.
Blend mixture thoroughly and pour into a bowl. Blend remaining
mixture.

In a separate container dissolve arrowroot in remaining one cup of
juice.

Return puree to saucepan and bring to a slow boil.
Stir in vanilla.

Pour arrowroot-juice mixture into puree. Cook, stirring constantly,
until mixture turns clear. Cook an additional 30 seconds.

Remove from heat, and pour into a 2 uart shallow pan or individual
parfait glasses.

Allow to cool to room temperature for one hour or set in freezer for
15 to 20 minutes.

Top with jam and garnish with coconut. Serve.

Per serving: 230 cal, 2 g prot, 26 mg sod, 54 g carb, 2 g fat, 9 mg
chol, 148 mg calcium

Vegetarian Gourmet/Summer 1993, posted by Dianne Smith/DEEANNE

Serves: 6

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Peach Pudding Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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