Peach pudding

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Peach pudding is a classic, quick-and-easy recipe for an old-fashioned, Italian summer dessert from cucina povera.

Course Dessert

Cuisine Emilia-Romagna

Keyword Italian summer desserts, Peach pudding, Vegan fruit pudding

Prep Time 10

Cook Time 30

1 night of rest 1

Servings serves

1 kg of yellow-fleshed peaches You can also use apricots or plums; see the table before the recipe for ingredient amounts
300 g of sugar
12 g of gelatin sheets or 6 g agar-agar read the instructions before the recipe on how to use it

Peel the fruit, cut it in half, remove the pit, and then cut it into pieces.
In a deep saucepan, combine the sugar and peaches, place it on the stove, and cook slowly until the sugar dissolves; then bring to a boil for 1 minute, then lower the heat.
Cook the fruit for 30 minutes over low to medium-low heat, stirring occasionally. If the fruit releases a lot of liquid during cooking, extend the cooking time by 10–15 minutes.
When the fruit is almost done cooking, soak the gelatin sheets in a little cold water for 10 minutes. Then squeeze out the excess water and melt the gelatin on the stove using a few spoonfuls of the fruit mixture.
When the pudding is lukewarm, add the melted gelatin, stir vigorously, and pour into a pudding mold lined with plastic wrap.
Store in the refrigerator overnight before serving.

You can use any mold you like, round or rectangular, or individual-serving molds.
Store the peach pudding in the refrigerator for 3–4 days, or in the freezer for one month.