Most fruits would work here as well, though avoid fresh mango, pineapple, papaya, kiwi, figs, honeydew, and melons, as they contain an enzyme that prevents the gelatin from setting. Use cooked or canned versions of these fruits.

1 c water
1 T gelatin
3 or 4 peaches (about 1-lb), peeled and pitted, coarsely chopped
1/2 c sugar, honey, agave or other sweetener
1 c whipping cream, sour cream or yogurt

1. Put water in a small saucepan. Sprinkle gelatin over it. Set aside while you prepare fruit.

2. In a food processor, combine peaches and sugar. Puree to desired consistency (some texture is nice). Or, if the fruit is quite ripe, mash by hand.

3. Over medium-low heat, stir water and gelatin until the gelatin has completely dissolved–a few minutes. Don’t let the gelatin boil, or its gelling ability will be lost. Remove from heat and slowly add to the peach mixture. Blend thoroughly. Pour into serving bowl.

4. Whip the cream until firm peaks form–or not. You can just add the cream to the mixture. The dessert won’t be as voluminous, but will still taste good. Gently whip the sour cream or yogurt, or not. Just add as is. Stir until cream, in whatever form, is fairly well incorporated. Leave some swirls of cream for effect.

5. Cover pudding and place in fridge until firm, a few hours. It’s nice served with shortbread…