INGREDIENTS

INSTRUCTIONS

In a saucepan combine the cranberries, the pear, the brown sugar, the
dried fruit, the zest, the cinnamon stick, the cranberry juice
cocktail, the vanilla, and a pinch of salt and simmer the mixture for
10 minutes. Strain the mixture through a sieve into a bowl, reserving
the solids, and transfer the cranberry liquid to a shallow dish. Line
a 1 1/2-quart souffle dish with plastic wrap and trim enough of the
bread slices to cover the bottom and the side of the dish. Soak the
trimmed slices in the cranberry liquid and line the bottom and the
side of the souffle dish with them.
Discard the zest and the cinnamon stick from the reserved cranberry
solids and add the solids to the souffle dish. Trim enough of the
remaining bread slices to cover the cranberry solids, soak the
trimmed slices in the cranberry liquid, and top the cranberry solids
with them. Cover the pudding with plastic wrap, put a plate on top of
the plastic wrap, and weight the pudding with three 1-pound cans.
Chill the pudding, weighted, for at least 12 hours and up to 1 day.
Invert the pudding onto a serving plate, discarding the plastic wrap,
and serve it, cut into wedges, with the whipped cream.
Serves 6 to 8.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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