Description
Navajo Peach Pudding
Ingredients
- 1 cup dried peaches
- 4 cups water
- ¼ cups of cornmeal
- ¼ cups of sugar
- ¼ tsp of cinnamon
- ¼ tsp of salt
- ¼ tsp of nutmeg [ optional]
- ¼ cups of evaporated milk [ can be substituted for whipped cream]
Directions
- Soak the dried peaches in water for at least 4 hours or overnight
- Bring the peaches and water to a boil, then cook in low heat for 30 minutes or until the peaches are tender.
- Mix the cornmeal, salt, sugar, cinnamon, and nutmeg in a separate bowl
- Stir regularly to avoid lumping and gradually add the cornmeal mixture to the peaches.
- Cook and stir for another 10-15 minutes until the pudding is thick and the cornmeal is cooked thoroughly.
- Stir in the evaporated milk and continue to boil for another 2-3 minutes or until the pudding is creamy and well-heated.
- Serve warm or cold, with a sprinkling of cinnamon or nutmeg on top if preferred.
See also