Peach Pudding with Grappa Cream

Preparation info
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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

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Fresh peaches are nicer, but tinned will still deliver a good result in this pudding which is served with a sweet grappa-flavoured whipped cream. Grappa can be rough enough to strip paint, but there are some really rather sophisticated single-grape varieties that are not at all harsh. The preferred grappa is made from sweet Chardonnay grapes, but a little brandy can be substituted if you happen to have run out.