Navajo peach pudding PDF Print E-mail

Navajo Peach Pudding

1/2 cup honey
1 pound fresh peaches, pitted and peeled
1 package unflavored gelatine
1 cup water
1 cup whipping cream

In a food processor, pur?e the honey and peaches together. Set aside.

In a small saucepan, mix together the water and gelatine and let stand 1 minute. Over medium-low heat, stir mixture until the gelatine has completely dissolved, about 5 minutes. Remove from heat, slowly add the gelatine mixture to the peach honey, and blend thoroughly. Allow to cool to room temperature, about 5 minutes.

While the peach mixture is cooling, beat the cream until firm peaks form, about 2 minutes. Fold the whipped cream into the peach pudding mixture in a circular motion, leaving swirls of white cream in the peach pudding. Do not mix together completely. Place the pudding in the refrigerator and chill until firm.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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