| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive14 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 3/4 |
c |
Water |
| 5 |
ts |
Finely-grated peeled fresh gingerroot; or to taste |
| 4 |
|
Firm-ripe nectarines -; (abt 1 3/4 lbs), |
|
|
; pitted, and |
|
|
Cut into 1/2" wedges |
| 4 |
|
Firm-ripe plums -; (abt 1 1/2 lbs), |
|
|
; pitted, and |
|
|
Cut into 1/2" wedges |
| 3 |
c |
Picked over blueberries; rinsed |
| 2 |
ts |
Fresh lemon juice |
| 4 |
sl |
Brioche or challah; 1/2" thick, (to 8 |
|
|
; slices) |
|
|
=== ACCOMPANIMENT === |
|
|
Sour Cream Mascarpone; see * Note |
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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