PEACHES AND WINE PUDDING
Fresh peaches cooked with red wine, ginger, sugars and monk fruit sweetener. Blended till smooth, then thickened with potato starch and served cold either plain, topped with veg whipped cream or folded with veg whipped cream to create a mousse! Fat-free or fatted. You decide!
Makes about 6 cups pudding or about 8 cups mousse
5 lbs. fresh peaches – pitted and sliced – leave skins on
1 c. dry red wine (I used a Merlot by Liberty Creek)
2 thumb-size pieces of fresh ginger, peeled and left whole
1/3 c. white sugar
1/3 c. light brown sugar
1/3 c. Monk Fruit zero calorie sweetener powder
1/4 t. ground allspice
1/4 t. pink Himalayan salt
Combine peaches, wine and ginger in large pot. Bring to boil, cover, reduce heat to low and cook 1 hour.
Blend mixture in 2-3 batches including ginger thumbs on high-speed till very smooth. Taste for texture to make sure ginger is all finely ground up.
Return to large, clean pot.
Add remaining ingredients. Stir well and cook on low heat for about 10 minutes.
Now continue the pudding or refrigerate the mixture till you’re ready to finish up.
I finished up 3 days later:
Pour puree into large saucepan. Bring to soft boil.
Combine 1/4 c. potato starch flour in bowl with 1/2 c. water, stirring till dissolved.
Pour into softly boiling puree and stir till thickened.
Continue to cook and stir, to keep from sticking to bottom of pan, for about 3 more minutes.
Cool to room temperature, then refrigerate in pan or covered container till ready to serve.
Spoon into dessert cups and serve plain or topped with veg whipped topping.
A variation that’s not fat-free: Pour 8 oz. whip topping liquid into bowl and whip into stiff peaks. I use Rich’s Dairy-Free Whip Topping for this.
Fold into the pudding leaving a little bit of a marble effect.
Refrigerate till very cold, preferably overnight, then serve.
I would reserve this fatted version for special occasions.
It also froze well into ice-cream.