Category: Other
Rating: N/A
Servings: 8


Ingredients


----FOR INDIAN PUDDING----
2 1/2 cup 1% low-fat milk
1/3 cup cornmeal
1/3 cup unsulfured molasses
3/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 tablespoon unsalted butter
----FOR DRIEDFRUIT COMPOTE----
1 cup apple cider
1/4 cup packed light brown sugar
1/4 cup water
2 tablespoon fresh lemon juice
1/2 cup dried apricots
1/2 cup pitted prunes
1/2 cup dried cranberries

Directions: How to Cook Indian Pudding With 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


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