Serves: 4
Total Calories: 153
1. In a wide 3-quart, nonreactive pot, bring the water and sugar to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to low, add the peach halves and vanilla. Poach slowly, uncovered, until the peaches are barely tender when pierced with tip of a sharp knife, 10 to 20 minutes, depending on the ripeness of the peaches. Transfer the peaches and the syrup to a bowl. (Rinse and dry the vanilla bean. Store to use again.) Cover and refrigerate until cold, about 4 hours or overnight.
2. Make the pudding and chill until shortly before serving. To serve, spoon a serving of pudding into 4 dessert dishes. (Save remaining pudding for another use.) Place 1 peach half in each dish, rounded side up. Garnish each serving with strawberries and a sprig of mint.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peaches and Strawberries with Vanilla Pudding recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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