Brandied Peach Pudding
|Butter||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Crumbs||1 Cup (16 tbs)|
|Finely chopped peaches||1 Cup (16 tbs) (Fresh / Frozen)|
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.