High-summer pudding

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Pepperidge farm), crusts removed line a 2-quart bowl or mold with plastic wrap, carefully smoothing the wrap onto the bottom and sides so that the plastic hangs 1 inch over sides. In a small bowl, mix cranberry juice and brandy, kirsch or orange juice and sprinkle gelatin over the surface; let stand 5 minutes until softened. Combine plums, Sugar and gelatin mixture in a medium-sized saucepan. Bring to a simmer over medium heat, stirring for 3–4 minutes until the gelatin dissolves. Reduce heat to low and simmer for 7 minutes. Add peaches and simmer for about 5 minutes longer, until the peaches are almost tender. Stir in blackberries, lemon zest and cinnamon and simmer 3–4 minutes longer, until the Berries begin to release their juice. Refrigerate. Arrange bread slices in the bottom of the bowl or mold, cutting as needed and fitting them tightly together. Arrange more slices all around the sides of the dish, fitting them together tightly and smoothly. Taking care not to dislodge the bread, spoon the fruit mixture into the center of the dish, tilting the dish to distribute the fruit evenly. If the bread extends more than ¼ inch above the layer of fruit, trim it with a knife. Cover the fruit with another layer of bread, patting it down firmly. Stack several saucers or small plates on the bread to weight down the pudding. Refrigerate for at least 8 hours or up to 24 hours. To serve: invert the bowl over a serving plate, tugging the overhanging plastic wrap to loosen the pudding from the dish. Center the pudding on the serving plate and peel off the plastic wrap. Serve immediately, cut into wedges. Serves Per serving: 370 calories, 7 g protein, 2 g fat, 85 g carbohydrate, 279 mg sodium, 0 mg cholesterol

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