| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Indian | Indian | 8 | Servings |
INGREDIENTS
| 2 1/2 | c | 1% low-fat milk |
| 1/3 | c | Cornmeal |
| 1/3 | c | Unsulfured molasses |
| 3/4 | ts | Ground ginger |
| 1/4 | ts | Cinnamon |
| 1 | tb | Unsalted butter |
| 1 | c | Apple cider |
| 1/4 | c | Packed light brown sugar |
| 1/4 | c | Water |
| 2 | tb | Fresh lemon juice |
| 1/2 | c | Dried apricots |
| 1/2 | c | Pitted prunes |
| 1/2 | c | Dried cranberries |
INSTRUCTIONS
FOR INDIAN PUDDING FOR DRIED-FRUIT COMPOTE Make pudding In a heavy saucepan stir together milk and cornmeal and bring to a simmer, stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer mixture, stirring, 30 minutes, or until very thick. Add butter, stirring until melted. Remove pan from heat and cool pudding 20 minutes, covered. Make compote In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are softened and plumped up. Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a 2-ounce (1/4 cup) ice-cream scoop and top with some compote. Recipe by: Gourmet magazine December 1996 Posted to MM-Recipes Digest by Bill <vwbug@iadfw.net> on Sep 17, 1998, converted by MM_Buster v2.0l.
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