The peach pudding

Peel the peaches, open them in half, deprive of Hazel and place them in a pan that contains all.

Drizzle with white wine and with a ladle of water stir the sugar and cook until it will be completely fulfilled.

remove from heat and let cool.

Meanwhile, blanched almonds, Peel and finely trituratele.

Pass through a sieve or peaches in Blender and collect the proceeds in a bowl: stir the almonds and the six egg yolks, one at a time, without merging the next before the previous one has been well absorbed.

Stir with a wooden spoon to get the mixture well blended.

Grease a pudding mold with scannellate walls and pour in the mixture, drawing the surface with a spoon.

Cook in a Bain-Marie in the oven at 180 degrees for 40 minutes.

Then let it cool and fresh in the freezer for 1 hour before serving.

When we bring on the table turn the mold onto a serving dish.

Tapering the pudding.