• 6/21 National P & C Day 2

    From Dave Drum@1:3634/12 to All on Sunday, June 19, 2022 11:48:00
    June 21 - National Peaches & Cream Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Summer Pudding w/Blackberries & Peaches
    Categories: Puddings, Desserts, Fruits, Dairy, Breads
    Yield: 10 servings

    2 lb (900 g) peaches or
    - nectarines; pitted, sliced
    - 1" thick
    2/3 c (140 g) granulated sugar;
    - more for serving
    1 tb Fine grated ginger; (opt)
    1 1/2 lb (680 g) blackberries or
    - raspberries; + an extra
    - handful for garnish
    2 c (480 ml) heavy cream
    1/4 c (35 g) confectioners’ sugar
    1 c (240 g) labneh, mascarpone
    - or full-fat Greek yogurt
    1 Loaf brioche, pain de mie or
    - Pullman bread; crusts off,
    - sliced 1" thick
    pn Salt

    Combine peaches, 1/3 cup sugar and the ginger, if using,
    in a medium pot over medium heat. Bring to a simmer and
    cook, swirling occasionally, until the peaches have
    started to release their juices (but are not falling
    apart into mush), 8 to 10 minutes. Remove from heat and
    transfer to a medium bowl; set aside to cool completely.

    Without rinsing out the pot (there’s no need), combine
    the berries and remaining 1/3 cup sugar. Bring to a
    simmer and cook, swirling occasionally, until the
    berries have started to release their juices (but are
    not falling apart into mush), 8 to 10 minutes. Remove
    from heat and transfer to a medium bowl, separate from
    the peaches; set aside to cool completely.

    Meanwhile, using an electric mixer or a whisk, beat
    cream and confectioners’ sugar until spreadable,
    pillowy, medium peaks form, 3 to 4 minutes. Whisk in
    labneh until well blended.

    Line a 9" springform cake pan with plastic wrap so that
    there is ample overhang. (A regular cake pan will also
    work; just make sure it has high sides or you might need
    to make the pudding in two vessels.)

    Place one layer of sliced bread on the bottom. Cut the
    bread to fit as needed to make sure there is an even
    layer with no obvious gaps (aesthetics don’t matter
    here, as it’ll be covered up).

    Spoon 1/3 of the berry juices onto the bread to
    thoroughly soak, followed by half of the berries
    themselves. Spoon 1/3 of the peach juices onto the bread
    and berries, followed by half of the peaches themselves.

    Spread 1/3 of the cream mixture onto the fruit and top
    with another layer of bread, making sure to fill any
    obvious gaps with bread that’s cut to fit. Top bread
    with another 1/3 of the berry juices and all of the
    remaining berries, followed by 1/3 of the peach juices
    and all of the remaining peaches. Top with 1/3 of the
    cream mixture, setting the remaining cream mixture aside
    in the refrigerator.

    Place another layer of bread on top, making sure to fill
    any obvious gaps, especially around the edges, with
    bread that’s cut to fit. Spoon remaining 1/3 of the
    blackberry and peach juices on top, making sure to stain
    the entire surface. Place a piece of plastic wrap on top
    and then place a plate on top of the plastic. Rest a
    heavy can (or another medium-sized, relatively heavy,
    food-safe object) on top to lightly compress the whole
    shebang. Refrigerate for at least four hours.

    When you’re ready to serve, crush a handful of berries
    with a sprinkling of sugar; let sit for a few minutes.
    Remove springform sides and plastic wrap. (If using a
    regular cake pan, lift the pudding out by the excess
    plastic and transfer the entire pudding to a plate,
    platter or cake stand, removing plastic wrap.)

    Take the remaining heavy cream mixture and top the
    pudding, swirling in the crushed berries to create
    streaks and swirls. Slice (or spoon) the pudding and
    serve. Pudding can be assembled three days ahead, stored
    tightly wrapped and refrigerated.

    By: Alison Roman

    Yield: 8 to 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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