Peaches and Honey Grits Pudding
Peaches and Honey Grits Pudding
3-1/4 cups milk
1 cup sugar
4 egg yolks
2 cinnamon sticks, 4 inches long
1 fresh vanilla bean (or 1 teaspoon vanilla extract)
Peelings of 2 lemons cooked in milk and cut into a fine julienne
1 cup stone ground grits (quick grits may be substituted)
2 tablespoons unsalted butter
3 or 4 peaches (plums or apricots may be substituted)
2 cups honey (see note)
1/2 cup freshly squeezed orange juice
8 fresh mint leaves cut into fine julienne
1. Preheat oven to 350°F
2. Combine egg yolks and sugar in a small mixing bowl and beat with a whisk until creamy
3. Set aside
4. Heat the milk in a medium saucepan with the cinnamon sticks, lemon zest, and vanilla bean until it comes to a boil
5. Continue boiling for two minutes, then pour the milk through a strainer, reserving the cinnamon and lemon zest for later use
6. Return milk to the saucepan
7. Add one tablespoon of butter and the grits to the milk and heat
8. Cook while stirring over medium heat for 10 minutes, then add reserved egg yolks and sugar, combining well (If using quick grits, follow package directions regarding cooking time)
9. Pour mixture into an 8x8x2 baking pan and cover with foil
10.Prepare a bain marie, or water bath, by placing the baking pan in a larger rectangular pan 13x9x2
11.Pour enough water to come half way up the sides of the pan containing the pudding
12.Bake in a 350°F oven for 15 minutes
13.Remove from oven and set aside
14.While the pudding is baking, wash the peaches and cut into 1/2-inch lengths making 36 slices
15.Heat the remaining tablespoon of butter in a large skillet and sauté until they are golden
16.Add the honey and cook for two minutes more, then add the orange juice
17.Bring the mixture to a boil and continue boiling for two minutes
18.Remove pan from heat and with a slotted spoon, place peaches on a plate and reserve
19.Return saucepan to heat and reduce honey mixture by boiling for two minutes more; Set aside
21.Wash the milky coating from the reserved cinnamon sticks and cut into 1/2-inch lengths; Set aside
22.Cut lemon peelings into a fine julienne
23.Place six slices of peach in the center of each place, fanning them out into a circle
24.With an oval ice cream scoop, form 2-inch ovals with the grits, then sprinkle the mint leaves and reserved lemon peels over them
25.Place the cinnamon sticks in the center
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