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Warm Fresh Peach Pudding Cakes

Time1 hour 10 minutes
YieldsServes 6
Warm Fresh Peach Pudding Cakes
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To me, barbecued chicken tastes better in the heat of summer than any other time of year. It’s perfect for a buffet or picnic. But to satisfy my taste, I started a quest for a lighter, bronzed rendition of barbecued chicken; no thick, cloying, totally tomato-based sauce for me.

Here’s a barbecued chicken redolent of garlic, sage and rosemary. It’s best marinated overnight so the flavor permeates the chicken. To barbecue, use the indirect method. This means that you have to arrange your fire or heat so that it is hottest away from the chicken, surrounding it but not under it. The chicken will burn over direct heat.

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Sliced peach topping

1

Cut shallow “‘X” in bottom of each peach and carefully immerse in large pot of boiling water. After 15 seconds, remove 1 and try to pull peel back. If it comes away easily, remove peaches and rinse under cold water before peeling. Cut peaches in half and remove pits. Cut into slices. Toss with sugar and let rest at room temperature 1 hour.

Cakes

1

Generously grease 6 (2/3-cup) souffle dishes or custard cups. Lightly coat each with flour, tapping out excess. Set aside on baking sheet.

2

Sift 2/3 cup flour, baking soda and salt. Set aside.

3

Peel peaches, cut in half and remove pits. Place 1 1/2 peaches in food processor fitted with metal blade; puree. You should have about 3/4 to 1 cup. Add butter, sugar, egg and vanilla. Process until smooth. Spoon sour cream in circle on batter; spoon dry ingredients over. Pulse until just mixed; it’s OK if a little flour remains on surface.

4

Ladle 1/4 cup batter into each prepared dish. Cut remaining peaches into very thin slices. Arrange slices, overlapping, on batter, dividing evenly. Spoon remaining batter over, dividing evenly.

5

Bake at 350 degrees until browned and a toothpick inserted into center comes out moist but not gooey, about 30 to 32 minutes. Cool slightly on wire rack. Invert on dessert plates. (Can be baked a day ahead, completely cooled and refrigerated, covered airtight. Let come to room temperature before reheating. To serve, reheat cakes, uncovered, in 225-degree oven 15 minutes.)

6

Top with Sliced Peach Topping and juices, dividing evenly. Serve immediately.

These are best served with scoops of vanilla ice cream.