| 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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