American Pale Ale beer jelly infused yogurt pudding with caramelized peaches
This summer I cooked a lot of peaches .... mostly because I wanted to nail one recipe: a French tatin peach pie. Peach pie can be really soggy, this was my challenge.
The positive aspect of this experience is the fact that I have rediscovered that caramelized peaches in sugar and butter is real yummy. It also brought back some sweet memories: my grandmother sweet indulgence with peaches. I wanted to bring back these memories, with a little twist.
Peach with beer? Mummm, can we pair them?
Through my reading about pairing food with beer, I have learnt that American Pale Ale works well with caramel and fruits. Et voila!
it gave me the idea to try baked yogurt pudding with caramelized peaches and American Pale Ale beer jelly. And trust me, it was not a mistake, it is gorgeous!
Prep Time: 15 min Cook Time: 30 to 45 min Yield: 4 servings
4 peaches, ripe but firm
30 grams (2 tablespoons) butter
40 grams (1/4 cup) sugar
250 grams (1 cup) plain yoghurt
140 grams (0.6 cup) sweetened condensed milk
80 grams (0.3 cup) cream fraîche
4 teaspoons of Imperial IPA Beer Jelly
1 egg, lightly beaten
Preheat the oven to 160°C.
Cut peaches into quarters. Pan fry them quickly in butter (be sure to use a pan large enough to have one layer of fruits) on high heat for 5 to 7 minutes.
Add the granulated sugar and mix. Lower the heat to medium heat and wait for peaches render their juice (it can take 10 to 12 minutes). Increase the heat to high and dry and simmer the peaches until there is no more juice.
It is really important to have at that point no liquid at all because the peaches will release some juice when cooking in the oven, and if this is the case, the peach pie will be soggy.
Using a slotted spoon, carefully remove the peaches from the caramel and transfer them equitably to 4 X 250 ml glass Masson jar.
Warm up the American Pale Ale Beer Jelly using a microwave or a water bath.
Mix together the yoghurt, condensed milk, cream, beer jelly and egg in a medium bowl.
Pour the yoghurt mixture over the peaches and bake in the oven for 20–35 minutes, or until the pudding is just set. I find that 25 minutes is enough but it will all depend of your stove.
When the pudding is cooked, it will look smooth like a panna cotta, but it will still be a little wobbly. It is important not to cook it for any longer once it reaches this stage, because overcooking will make it curdle and the water separate.
Chill in the refrigerator for 1 hour, then serve.
The pudding will become firmer and lose its wobbliness when it is chilled in the refrigerator.
You can keep this dessert for at least 48 hours in the fridge. It is a really refreshing sweet treat.