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Peaches with white Christmas pudding ice-cream
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Prep Time:
400 minutes
Cook Time:
25 minutes
Total Time:
425 minutes
Ingredients:
  • 390g assorted glace fruits (such as amerena cherries, pears, citron and clementines), coarsely chopped
  • 560ml sherry
  • 6 (55g each) egg yolks
  • 485g caster sugar
  • 500ml milk
  • 2 vanilla beans, split, scraped
  • 500ml cream
  • 60g white chocolate, coarsely grated
  • 105g almond
  • 8 small (about 110g each) peaches
  • 500ml water
Instructions:
  • Mix glace fruits with 1/4 cup (60ml) sherry in a small bowl. Cover with plastic wrap and let sit for 2 hours to soak in the flavors.
  • Set up a double boiler by placing a fine sieve over a bowl filled with ice. Whisk egg yolks and 3/4 cup (155g) sugar using a hand mixer until pale and fluffy, for about 2 minutes.
  • While the milk, 1/2 cup (100g) sugar, and 1 vanilla bean simmer in a large saucepan over medium heat, gently pour the hot milk mixture into the egg mixture, stirring constantly with a wooden spoon. Transfer the combined mixture back to a clean saucepan over low heat. Cook and stir for 10 minutes until the mixture coats the back of a spoon. Remove from heat and strain through a fine sieve into a chilled bowl. Mix in cream and set aside to cool for 10 minutes. Proceed to freeze the ice-cream in an ice-cream machine following the manufacturer's instructions. Alternatively, if using a freezer, transfer the mixture to a metal container, cover with foil, and freeze for 4 hours until almost set. Break up the ice-cream with a metal spoon, process it in a food processor until smooth, return to the container, cover with foil, and freeze for 2 hours until almost set.
  • Chill a 2 litre (8-cup) pudding mould or bowl in the freezer. Strain fruit mixture, discard sherry, and mix it with ice cream, chocolate, and almonds. Transfer the mixture into the mould, cover with plastic wrap, and freeze for 6 hours until firm.
  • Score the tips of each peach with a small sharp knife. In a medium saucepan over high heat, combine water, the rest of the sherry, sugar, and vanilla. Bring to a boil. Add peaches, cover with baking paper, and weigh down with a small plate. Reduce heat to low and simmer covered for 10 minutes or until tender. Use a slotted spoon to transfer peaches to a bowl. Let peaches and syrup cool slightly. Return peaches to the syrup, cover with plastic wrap, and chill in the fridge.
  • Invert the pudding onto a plate and slice into wedges to enjoy with the peaches and syrup.

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