INGREDIENTS

INSTRUCTIONS

Note: See the "Sour Cream Mascarpone" recipe which is included in this
collection.  In a large saucepan bring sugar, water and gingerroot to a
boil,  stirring until sugar is dissolved. Stir in fruit and simmer
gently,  covered, carefully stirring occasionally, until blueberries
just  begin to burst, about 5 minutes. Remove pan from heat and stir in
lemon juice. Transfer fruit mixture to a shallow baking dish to cool
as quickly as possible. Transfer 1 1/2 cups cooled fruit mixture to a
bowl and reserve, covered and chilled. Preheat oven to 400 degrees.  On
a baking sheet arrange bread slices in one layer and toast in  middle
of oven, turning them if necessary, until golden brown on both  sides.
Transfer bread to a rack to cool. In an 8-inch square glass  baking
dish set inside a larger shallow baking dish arrange half of  bread
slices, overlapping slightly if necessary and trimming to fit,  and top
with half of unchilled fruit mixture. Layer remaining bread  slices and
unchilled fruit mixture in same manner. Cover surface of  pudding with
plastic wrap. Put another 8-inch square glass or metal  baking dish on
top of plastic wrap and weight pudding evenly with  about 6 pounds of
weight (such as cans of food). Chill pudding at  least 8 hours and up
to 1 day. Just before serving, remove weights,  baking dish, and
plastic wrap from pudding, reserving juice that has  spilled over into
larger baking dish, and cut pudding into 6  portions. Transfer 4
portions with a spatula to plates and spoon  reserved juices and
chilled fruit mixture around them. Serve pudding  with Sour Cream
Mascarpone. This recipe yields 4 servings.  Recipe Source: COOKING LIVE
with Sara Moulton Recipe courtesy of  Gourmet Magazine From the TV FOOD
NETWORK - (Show # CL-8666)  Formatted for MasterCook by Joe Comiskey,
aka MR MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
02-27-1999  Recipe by: Sara Moulton  Converted by MM_Buster v2.0l.

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