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Summersault Peach Pudding

recipeimage_peachpudding_090517.jpg
COURSE PREP TIME GRILL TIME TOTAL TIME SERVES
DESSERT
30 MINUTES
45 MINUTES
1 HOUR 15 MINUTES
8

Ingredients

1 ½ LBS firm freestone peaches (about 5 large), peeled
2 TBSP Longo’s Salted Butter, melted
3/4 CUP packed light brown sugar
1 TSP grated lemon or orange rind
1/4 CUP fresh lemon or orange juice
1 ¼ CUPS Longo’s Organic All-Purpose Flour
3/4 CUP granulated sugar
2 TSP baking powder
1/2 TSP nutmeg
PINCH salt
1/2 CUP Longo’s Salted Butter, melted and cooled
1 egg
3/4 CUP milk

 


 

Directions

 

1. CUT peaches into 1/4-inch thick slices to make 4 cups. Toss with melted butter. Grill on medium-high heat on greased grill, turning often, for 6 to 8 minutes or until slightly tender and grill marked.
2. HEAT sugar with lemon rind and juice until simmering, stirring often. Simmer for 2 minutes. Stir in peaches; remove from heat.
3. BATTER: Whisk together flour, sugar, baking powder, nutmeg and salt. Whisk butter, egg and milk in another bowl until smooth; pour over flour mixture. Whisk just until smooth. Scrape into greased 8-inch foil cake pan; smooth the top. Spoon warm peach mixture evenly over batter and do not stir.
4. TURN one side of grill off and place pan on unlit side. Keep grill temperature to 350°F using other side of grill. Close lid and bake for about 35 minutes or until top is golden brown and tester inserted into the centre comes out clean.

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