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 |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for Peach Pudding is one of thousands in the Recipes-to-go Fruit Cookbook.
The ear tests words as the palate tastes food. |
| Job 34:3 |
If you enjoy this Peach Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
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 |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
Herb Tip |
Eat little, sleep sound. |
| Iranian Proverb |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
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
Peach Pudding Recipe brought to you by Recipes To-Go