Queen's Pudding

Place 4 tablespoons of sugar and the water in a large skillet. Heat over medium heat until the mixture turns into a golden caramel.

Pour the caramel into a pudding mold or savarin mold, spreading it evenly across the entire surface.

Peel the peaches, cut them in half, and remove the pits. Then, chop them into very small pieces. Do the same with the apple.

Cut the ladyfingers into pieces and set aside.

In a bowl, mix the chopped peaches, apple, ladyfinger pieces, and seedless raisins. Set aside.

In a separate bowl, combine the eggs (both yolks and whites), the remaining 8 tablespoons of sugar, and the lemon zest. Beat well until the mixture becomes frothy. Then, add the 2 cups of milk and mix thoroughly.

Pour the egg, sugar, and milk mixture over the reserved fruit and ladyfinger mixture. Stir gently with a wooden spoon, using smooth and folding motions to combine everything evenly.

Pour the prepared mixture into the caramelized mold.

Bake the pudding in a water bath in a preheated oven at 180°C (350°F) for approximately 1.5 hours, or until a toothpick inserted into the center comes out clean.

Remove the pudding from the oven and the water bath. Let it cool completely, then unmold it. Refrigerate for at least 4 hours.

Decorate the pudding with Chantilly cream, maraschino cherries, and a few thin slices of peach.