Buttermilk Peach Pudding Recipes

PEACH UPSIDE DOWN CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan.
• In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches.
• Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.

PEACH BUTTERMILK SOUP

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
• Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
• Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

PEACH COBBLER

Steps:

• Preheat the oven to 425 degrees F.
• Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.
• Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.
• Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with whipped cream.

BUTTERMILK PEACH PUDDING

Steps:

• Preheat oven to 350 degrees.
• Sift together the first 7 ingredients; sift again.
• Process chopped peaches in a food processor or blender until smooth (Yield should be 2 cups puree).
• Stir in buttermilk.
• Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy.
• Add eggs, 1 at a time, beating until blended after each addition.
• Add peach mixture and beat until well blended.
• Layer sliced peaches in a greased 13x9 inch pan.
• Fold flour mixture into butter mixture.
• Pour batter over sliced peaches in pan.
• Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch.
• Bake for 50 minutes or until set (pudding will still be moist).
• Serve warm or cold with ice cream.

BUTTERMILK PEACH SLUSH

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into glasses; serve immediately.

PEACH AND BUTTERMILK BREAD PUDDING WITH GOLDEN RAISINS

Steps:

• Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.
• In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.
• Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.
• Grease a 9-by-13-inch casserole dish with butter; set aside.
• Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.
• Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.
• Serve warm or at room temperature. Serve with a drizzle of cream, if desired.