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From the family collection

Peach Pudding

Ripe peaches baked under a tender crust.

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What you need

Servings not specified in the family recipe.

2 cups raw peaches, sliced
¾ cup sugar (for batter)
1 cup sugar (for topping)
4 tbsp butter
½ cup milk
1 cup flour
1 tsp baking powder
1 tbsp cornstarch
¼ tsp salt

How to make it

Place sliced peaches in bottom of 8×8 pan or Pyrex dish.
Make batter: combine ¾ cup sugar and butter.
Add flour, baking powder, and milk alternately.
Spread batter over fruit.
Mix 1 cup sugar with cornstarch and salt; sift over batter.
Pour 1 cup boiling water over all.
Bake at 325° for 50 min.
Serve warm with cream.

Pour with it

A good bottle makes it a night.

A cold Prosecco keeps a sweet finish from feeling heavy.

Our suggested pairing. The original recipe does not name this bottle.

Prosecco

Corte Giovanni Rose Prosecco

Just a few miles south of the beating heart of Prosecco, Valdobbiadene, is the Societa Agricola Colli Asolani di Bedin where Corte Giovanni is made. This third-generation producer was founded in 1948 by Giacomo Bedin where the family has long specialized in Prosecco grown on the gentle slopes of the Colli Asolani hills. This is made from Glera, the classic grape of Prosecco, but a small amount of Pinot Noir is blended in for color and richness.

Light Bodied Apricot

(NET)

Prosecco

Corte Giovanni Rose Prosecco

(NET)

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