The combination of fresh summer peaches and Southern bourbon is a favorite of mine, and I use it in savory dishes, like Peach Bourbon Grilled Pork Tenderloin, or in sweets, like Peach Butterbourbon Sauce. Faced with an abundance of gorgeous peaches this year, I wanted to create a simple, cool dessert – perfect for hot days. Lightly sweet, fresh with peaches with the tang and kick of bourbon and buttermilk, this has fast become a peach-season favorite for me.
This lovely dessert can be homey or elegant, served in delicate demitasse cups or mismatched small Mason jars. Top it with the crunch of candied pecans or a soft dollop of whipped cream, or even some fresh peach slices.
Peach Bourbon Buttermilk Pudding with Candied Pecans
1 envelope plain, unflavored gelatin
2 cups peeled, pitted chopped peaches (about 4 peaches)
1 Tablespoon bourbon
½ cup sugar
1/3 cup buttermilk
2/3 cup heavy whipping cream
Stir the gelatin and 2 Tablespoons of water together in a small bowl and set aside to become soft.
Puree the peaches, bourbon and sugar in a blender or food processor. You should end up with 2 cups puree. Pour ½ cup of the peach puree into a medium saucepan and heat over medium high heat. Stir in the gelatin and heat just until the gelatin is dissolved. Remove the pan from the heat and stir in the rest of the peach puree. Refrigerate until the puree is cooled, but not set, about 1 hour.
Whip the buttermilk and heavy cream together with an electric or stand mixer until stiff peaks form. Fold the whipped cream into the cold peach puree, making sure all the puree is distributed through the cream.
Gently spoon the pudding into small cups or ramekins and refrigerate for 3 – 4 hours until softly set.
2 cups pecan halves
1 cup light brown sugar
2 Tablespoons water
1 teaspoon ground cinnamon
1 teaspoon of kosher salt
Line a cookie sheet with non-stick foil or parchment paper sprayed with cooking spray. Toast the pecans in a large skillet over medium heat until they smell nutty. Remove from the skillet to a plate immediately. Wipe out the skillet to remove any bits of pecan. Place the brown sugar and water in the skillet and cook over medium heat until thickened. Stir in the cinnamon and salt then add the pecan halves and stir to coat. Continue to cook, stirring constantly, until the pecans are completely coated and there is very little glaze remaining in the skillet.
Turn the pecans out onto the prepared sheet. Use two forks to carefully separate the pecan halves and lay them out flat on the sheet. Leave to cool and for the glaze to harden.
The pecans can be prepared up to 4 days in advance and kept tightly wrapped in an airtight container.
Makes 2 cups