High-Summer Pudding

* Exported from MasterCook *

HIGH-SUMMER PUDDING

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Cranberry or cran-raspberry
-juice cocktail
2 1/2 tb Blackberry brandy or kirsch
-(cherry brandy)
Or orange juice
1 Envelope plus 1 1/2 tsp
-unflavored gelatin
1 lb Red or black plums, pitted
-and chopped (5-6 medium)
1 c Sugar
1 1/4 lb Fresh peaches, peeled,
-pitted and chopped (4-5
-medium)
2 1/2 c Fresh blackberries or black
-or red raspberries
1 tb Finely grated lemon zest
1/8 ts Cinnamon
15 sl Thin-sliced homemade-style
-white bread (such as

Pepperidge Farm), crusts removed

Line a 2-quart bowl or mold with plastic wrap,
carefully smoothing the wrap onto the bottom and sides
so that the plastic hangs 1 inch over sides. In a
small bowl, mix cranberry juice and brandy, kirsch or
orange juice and sprinkle gelatin over the surface;
let stand 5 minutes until softened.

Combine plums, sugar and gelatin mixture in a
medium-sized saucepan. Bring to a simmer over medium
heat, stirring for 3-4 minutes until the gelatin
dissolves. Reduce heat to low and simmer for 7
minutes. Add peaches and simmer for about 5 minutes
longer, until the peaches are almost tender. Stir in
blackberries, lemon zest and cinnamon and simmer 3-4
minutes longer, until the berries begin to release
their juice. Refrigerate.

Arrange bread slices in the bottom of the bowl or
mold, cutting as needed and fitting them tightly
together. Arrange more slices all around the sides of
the dish, fitting them together tightly and smoothly.
Taking care not to dislodge the bread, spoon the fruit
mixture into the center of the dish, tilting the dish
to distribute the fruit evenly. If the bread extends
more than 1/4 inch above the layer of fruit, trim it
with a knife. Cover the fruit with another layer of
bread, patting it down firmly. Stack several saucers
or small plates on the bread to weight down the
pudding. Refrigerate for at least 8 hours or up to 24
hours.

To serve: Invert the bowl over a serving plate,
tugging the overhanging plastic wrap to loosen the
pudding from the dish. Center the pudding on the
serving plate and peel off the plastic wrap. Serve
immediately, cut into wedges. Serves 6.

Per serving: 370 calories, 7 g protein, 2 g fat, 85 g
carbohydrate, 279 mg sodium, 0 mg cholesterol.



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