Butterscotch Pudding Filled Peaches
Rich and fresh tasting, Butterscotch Pudding Filled Peaches are a unique and elegant peach dessert that requires no baking. Butterscotch pudding is prepared on the stovetop, spooned into peach halves and then refrigerated until set.
Servings: 8 servings (1/2 peach each)
Calories: 350kcal
Ingredients
Butterscotch Pudding Filling
- 2 tablespoons salted butter softened
- 1 cup light brown sugar packed
- 1/4 cup all-purpose flour preferably unbleached
- 1/4 teaspoon table salt
- 2 large eggs beaten
- 1 cup whole milk
- 1/2 teaspoon vanilla
Peaches
- 4 to 5 large peaches amount depends on size of peaches
- 1 tablespoon lemon juice
Gingersnap Crumble
- 1/2 cup ginger snaps plus more cookies for serving
Topping
- 1 cup heavy whipping cream
- 1 tablespoon confectioners’ sugar powdered sugar
- 1 teaspoon vanilla
Instructions
Butterscotch Pudding Filling
- Using an electric mixer with the paddle attachment, cream together the butter, sugar, flour and salt.
- Slowly blend in eggs, then milk.
- Place mixture in a heavy saucepan and cook over medium-low heat, whisking, until thick.
- Remove from heat and set aside to cool for around 10 minutes.
Peaches
- While the filling is cooling, prepare the peaches. Cut in half pole to pole. Using a melon baller, carefully scoop out pit and flesh from inside, leaving a 1/4-inch shell. If they are wobbly, slice off a small piece on the bottom so they sit level. Make sure not to cut through the bottom peel and flesh; if you do, the filling will run out! Brush top cut edges lightly with lemon juice. Set aside.
- Spoon butterscotch filling into peach halves and put in a 7 by 11-inch pan. Refrigerate for at least 2 hours (and no more than 8 hours) to set.
Topping
- In a large mixing bowl and using an electric mixer, beat the whipping cream, powdered sugar and vanilla until stiff peaks form.
- Gently pipe or spoon whipped cream on top of butterscotch filling.
- Sprinkle Gingersnap Crumble over the top.
- Serve immediately, with additional cookies on the side.
Notes
Leftover peach flesh: Use the peach flesh you removed from inside the peaches for another use. I like to throw it in a smoothie, or on my cereal at breakfast.
Make ahead: The stuffed peaches can be prepared up to 8 hours in advance, covered and refrigerated. Add whipped cream and Gingersnap Crumble topping just before serving.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 191mg | Potassium: 267mg | Fiber: 2g | Sugar: 38g | Vitamin A: 927IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 1mg