Demo: Blueberry Peach Summer Pudding
Since local blueberries are in abundance and the Pennsylvania IPM peaches are at their peak, I chose to make this lovely summer fruit pudding. Peel and slice up the peaches, combine with half of the blueberries in a saucepan with sugar and lemon juice and zest, a little water and bring to a simmer. While the fruit is simmering, make the batter. If you can plan ahead and leave the butter out overnight or for a few hours ahead of time to soften up, the job will be much easier. The fairly thin batter gets poured into a buttered casserole or baking dish and then the hot simmered fruit gets poured right over the top. I suggest not pouring it fast and all in one spot, rather a gentle even pour. Pop the dish into a hot oven and bake for about 50 minutes. This is a fun to make and pleasing dessert as the cake melts into the fruit creating the pudding effect. Serve warm with vanilla ice cream for a real treat.
Note: this is a great way to use up less than perfect peaches!