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Peaches with White Pudding Ice-Cream

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A luxurious summer dessert pairing creamy white pudding ice-cream with fragrant poached peaches. This showstopping treat balances fruity freshness, nutty crunch, and rich sweetness — perfect for celebrations or elegant entertaining.

Ingredients

390g assorted glace fruits (such as amerena cherries, pears, citron, and clementines), coarsely chopped

2 1/4 cups (560ml) sweet sherry

6 egg yolks (55g each)

2 1/4 cups (485g) caster sugar, divided

2 cups (500ml) milk

2 vanilla beans, split and scraped

2 cups (500ml) pouring cream

60g white chocolate, coarsely grated

3/4 cup (105g) toasted slivered almonds

8 small peaches (about 110g each)

2 cups (500ml) water

Instructions

  1. Combine glace fruits with 1/4 cup (60ml) sherry in a bowl. Cover and macerate for 2 hours.
  2. Set a fine sieve over a bowl placed atop an ice bath. In another bowl, whisk egg yolks and 3/4 cup (155g) sugar for 2 minutes until pale and fluffy.
  3. In a saucepan, heat milk, 1/2 cup (100g) sugar, and one vanilla bean over medium heat until simmering. Gradually pour hot milk into the yolk mixture, stirring constantly.
  4. Return mixture to a clean saucepan and stir over low heat for about 10 minutes until custard coats the back of a spoon.
  5. Strain custard through the sieve into the chilled bowl, stir in cream, and cool completely. Freeze in an ice-cream machine (or freeze manually, stirring occasionally until smooth).
  6. Chill a 2-litre pudding mould in the freezer. Strain macerated fruits, discarding sherry. Stir in white chocolate and almonds, then fold mixture into ice-cream. Spoon into the mould, cover, and freeze for at least 6 hours or until firm.
  7. To prepare peaches, score tips, then in a saucepan combine water, remaining sherry, sugar, and second vanilla bean. Bring to a boil, add peaches, cover with baking paper and a small plate, and simmer for 10 minutes until tender. Cool in syrup and refrigerate.
  8. When ready to serve, unmould the ice-cream pudding by dipping the base briefly in warm water. Slice into wedges and serve with chilled peaches and syrup.

Notes

Make the pudding up to 2 days ahead for best flavor and texture.

For a non-alcoholic version, replace sherry with orange or apple juice.

Use nectarines or apricots instead of peaches when in season.

For a nut-free version, omit almonds and add extra glace fruit.

Let the pudding sit at room temperature for 10 minutes before slicing.

Nutrition

Find it online: https://chocolatecoveredamy.com/peaches-with-white-pudding-ice-cream/