Peaches & Pecans

9.15.15

A little later than planned but when you’re traveling, time just gets away from you, and then BAM it’s Monday and you’re blog post isn’t ready!

This weekend my husband and I headed to Atlanta to visit his side of the family for a long weekend.  I had a bit of a mind block when thinking of what to create for this post since I’d be out of town.  Until the hubs, Phil, suggested to roll with the Georgia punches and go from there.  Well, when in Rome……or the Peach State for this matter…..

I few months ago I made a banana pudding from one of The Baker’s Chick‘s recipes. I decided to create, adapt and make a Georgia themed dessert full of peaches and pecans (the state’s nut). What I ended up with was a tasty layered pudding with roasted peaches in place of bananas. And when you get a bite of every element, wowza, it’s a smooth, yet fruity, yet earthy taste. A southern dessert perfect to share, especially for a family dinner.

We took a trip to the epic world market for fresh Georgia peaches, where pictures were not allowed (??)…..and yet I snapped a few before being politely asked to put my camera away. And I added pecans to some fabulous DIY vanilla wafers, and topped it off with homemade whip cream, you’ll never buy store made stuff again. Another part of this challenge, mom-in-law does not have a normal working oven. So a conventional oven it was to make the wafers and peaches.

So without more ado than I’ve already created:

For the pudding

For the wafers

For the peaches

For the whip cream

 

 

 

 

It’s all going to be scooped into one big heap when served, so perfection in layering isn’t a must. 

I decided to pair this treat with my traveling outfit for the plane to Atlanta.  Now that I’m in my grow up years, I try to look somewhat put together when traveling.  I don’t know what genius in fashion decided to basically make jammies in style, but I could kiss them on the mouth. These comfy, tapered, harem type pants are everywhere and I should wear them everyday. This pair from Joe Fresh with a simple white tee allows you to look pulled together yet comfy for the tight space of an airline seat. I normally sleep on planes, so no earrings for this outfit, they poke me while I snore in the window seat I adamantly chose.  

Side note, Joe Fresh is having a KILLER end of season sale that you need to jump on right now, this minute, NOW! Do it.

See how easy it is to sit in this all squished like in an airplane?

 

A few simple stacking rings, because even though I went with no earrings this go round, when it comes to jewelry, I still can’t help myself.

 

White tee (Joe Fresh, similar and ON SALE) / Joe Fresh Softie Pant (ON SALE!) / Francesca’s Sandals

 

*This post was NOT sponsored by Joe Fresh, but I just love them, so go buy their things*

Peach & Pecan Pudding

Ingredients

For the Pudding

• 2 2/3 cups of whole milk
• 1/2 of vanilla bean
• 1/4 cup of sugar
• 3 Tbsp of cornstarch
• 2 egg yolks

For the Wafers

• 5 Tbsp of butter, at room temperature
• 1 cup of sugar
• 1 large egg
• 2 tsp vanilla extract
• 1/4 cup whole milk
• 2 cups of AP flour
• 2 tsp baking powder
• 1/4 tsp salt
• Heaping 1/2 cup of pecans, coarsely chopped

For the Roasted Peaches

• 4-6 fresh peaches, halved and pitted
• Cinnamon
• Brown Sugar
• Nutmeg
• Butter

For the Whipped Cream

• 1 cup heavy whipping cream
• 1/2 cup confectioners sugar
• 1 tsp vanilla extract

Instructions

For the Pudding

• In a medium sauce pan, bring 2 cups of milk , the inside of the vanilla bean, and the bean pod to a boil
• In a separate bowl, whisk together cornstarch, the remaining milk, and the egg yolks
• Once the milk begins to boil, remove the bean pod, reduce heat to low-medium, and slowly pour in the cornstarch mixture, whisking continuously
• Continue to stir pudding over low heat until it thickens, up to 5 minutes
• Remove from heat and chill for at least two hours

For the Wafers

• Preheat oven to 350
• Whisk together flour, baking powder and salt, set aside
• In an electric mixer with a paddle attachment, cream together butter and sugar
• Add egg, vanilla, and milk until just incorporated
• Reduce speed on mixer and slowly add dry mix, stir well
• Add pecans and allow to fully mix in before turning off mixer
• Scoop batter into a piping bag, or a ziplock, and squeeze small globs on greased baking sheet
• Pat flat with finger and allow to bake for 10-15 minutes, until bottom and edges begin to turn golden brown
• Allow to cool on wire rack

For the Roasted Peaches

• Preheat oven to 350
• Mix amounts of brown sugar, cinnamon and nutmeg to your preference, set aside
• Spread a small amount of butter on the cut side of each peach
• Sprinkle brown sugar mixture on cut side of peaches
• Place peaches in a baking dish, cut side up, and fill with 1/2 inch of water
• Bake for 30-35 minutes
• Allow to cool before slicing and layering in pudding

For the Whipped Cream

• Using an electric mixer with a paddle attachment, stir sugar and cream on high until it begins to thicken, and peaks on the side of the bowl start to form
• Add vanilla
• The whipped cream is done when it has fully thickened and high peaks are forming on the bowl
• Use immediately, or store in airtight container and chill

To Assemble

• Make your pudding first, cover, and allow to chill while you make all the other elements (I recommend making the peaches second, then the wafers, and the whip cream right before you’re ready to serve)
• In a 9 inch bowl, place a layer of sliced peaches on the bottom, then a layer of wafers, then a layer of pudding, repeat process until you’ve almost reached the rim of the bowl (I recommend trying to end with peaches, before the whip cream layer)
• Spread your whip cream on top, and crumble left over wafers as garnish
• Scoop and enjoy!

Wafers adapted from  The Baker Chick