Rose Peach Pudding

This is a Ch’ing Dynasty (1636 – 1912) court recipe.

3 tblsp. Sugar

2 tblsp corn starch

1 cup water

1 tblsp. Butter

10 oz. Bag of frozen peaches (thawed) or ½ lb.. fresh, peeled, seeded and mashed

½ to 1 tsp. Rose water

In a pot, combine dry ingredients and water. Whisk while stirring and bringing to a boil.

Remove from heat thoroughly blend peaches into thick mixture. Add ½ tsp.  then taste. Stop there if you like the flavor. Incrementally add more until satisfied.

Serve warm or cold.

Background:

A Japanese Princess related by marriage to the imperial Chinese family compiled a collection of court recipes during a time of great sorrow and grief. (Death of a daughter and her husband and brother being held in China as political prisoners.) Peach Soup is one recipe from the collection in the book Court Dishes of China, Su Ching (Lucille Davis).