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Peach Meringue Pudding

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Ingredients
  Catelli small bows 1 Cup (16 tbs)
  Peach 28 Ounce
  Canned peach halves 28 Ounce (1 Can)
  Butter 2 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Milk 1 3⁄4 Cup (28 tbs) (Hot)
  Kirsch 1 Tablespoon
  Peach 2 Cup (32 tbs)
  Peach syrup 2⁄3 Cup (10.67 tbs)
  Sugar 3 Tablespoon
  Eggs 2 , separated
  Orange food coloring 5 Drop
Directions

GETTING READY
1. In a large bowl, cook the bows for three minutes only
2. Drain and rinse with cold water
3. Drain again and set aside
4. Set aside 6 of the halves till when required
5. Chop the remaining fruit

MAKING
6. In a large pan, tip in the butter and add the flour
7. Cook for two minutes
8. Add hot milk to the mix to make a thick sauce
9. Add the Kirsch, fruit syrup and the sugar
10. Mix well
11. Beat eggs well
12. Add a few tablespoons of the hot mixture to the beaten egg mixture and mix well
13. Return to the saucepan
14. Add the food coloring to the mix
15. Add the cooked bows and the chopped fruit to the mix
16. Mix well
17. Tip this into a 1 1/2 quart buttered casserole.

FINALIZING
18. Whisk egg whites to a light, fluffy consistency.
19. Fold in sugar and beat.
20. Spoon on top of fruit mixture
21. Decorate with peach halves.
22. Bake in low oven, 325°F., 20 minutes.

SERVING
23. Serve immediately

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Peach

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