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Brandied Peach Pudding

Fondue.Chef's picture
Ingredients
  Butter 1⁄3 Cup (5.33 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 3 , separated
  Brandy 3 Tablespoon
  Macaroon crumbs 1 Cup (16 tbs) (Dry Crumbs)
  Chopped peaches 1 Cup (16 tbs) (Finely Chopped, Fresh / Frozen)
  Salt 1⁄4 Teaspoon
Directions

Cream butter with sugar until light and fluffy.
Add egg yolks one at a time, beating after each addition.
Stir in brandy, macaroon crumbs and peaches.
Beat egg whites with salt until stiff.
Fold into peach mixture.
Pour into a buttered 1 1/2 quart casserole.
Bake in a 325° F.oven 30 to 40 minutes or until browned.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pudding
Course: 
Fruit Dessert

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