Preheat oven to 400. Combine brown sugar, butter, and peaches in a baking dish, and bake for 15 minutes, or until peaches are soft and caramelized.
In a medium-sized pot, combine arborio rice, 1 ½ cups milk, white sugar, and a pinch of salt. Simmer over medium heat, until rice has absorbed the milk.
In a small bowl, whisk the egg, and add a small spoonful of rice to temper it.
Add remaining ½ cup milk, vanilla extract, egg, and cinnamon to pot of rice. Stir and cook for 1-2 more minutes, until pudding is thick and creamy.
To serve pudding, place in individual serving dishes and top with a slice of caramelized peach. If desired, garnish with basil.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they’re still good for baking. Avoid peaches with bruises, scratches or soft spot.
- Seek out peaches that are heavy for their size, as that’s usually a good indicator that the fruit will be juicy.
- Press peaches gently at the top near where the stem was—if the flesh yields slightly, the fruit is ripe and ready to eat. Harder peaches can be ripened at home, but you’ll want to skip any that are rock hard, as those were picked too soon. Really soft peaches are over-ripe but they're still good for baking. Avoid peaches with bruises, scratches or soft spot.
- To speed up the ripening process, place the fruit in a paper bag and leave it on the countertop. If peaches ripen too quickly, store them in the refrigerator for a few days, but keep a close eye—wrinkled skin means the fruit is starting to dry out.
Ingredients
Directions
Preheat oven to 400. Combine brown sugar, butter, and peaches in a baking dish, and bake for 15 minutes, or until peaches are soft and caramelized.
In a medium-sized pot, combine arborio rice, 1 ½ cups milk, white sugar, and a pinch of salt. Simmer over medium heat, until rice has absorbed the milk.
In a small bowl, whisk the egg, and add a small spoonful of rice to temper it.
Add remaining ½ cup milk, vanilla extract, egg, and cinnamon to pot of rice. Stir and cook for 1-2 more minutes, until pudding is thick and creamy.
To serve pudding, place in individual serving dishes and top with a slice of caramelized peach. If desired, garnish with basil.