ROTE GRUETZE - RED BERRY PUDDING
Steps:
- Mix the sugar with the grape juice, Kirschwasser, and red wine. Place over medium heat and bring to a boil, stirring to dissolve sugar.
- Mix the cornstarch with an equal amount of cold water. Add slowly to the hot liquids and stir constantly. Bring the mixture back to a boil and keep stirring until liquid starts to thicken and become clear and glossy.
- Stir in the fruit. You can use any mixture of cherries, red currants , raspberries, and blackberries. Heat through for a minute or two, then pour into a bowl and refrigerate.
- Cut the vanilla bean in half lengthwise and scrape out the seeds. Slowly warm the milk, cream, sugar and vanilla (both the bean and the seeds).
- When the sugar is dissolved and the milk is almost boiling, remove the pan from the heat source and stir in the egg yolks. Place the pan back on a very low burner and heat until the sauce has thickened, but do not boil.
- Strain through a colander if necessary to remove lumps or egg which did not mix well. Cool.
- To serve, place the Rote Grütze in dessert cups or ice cream dishes, pour a little vanilla sauce over it and garnish with lemon balm or mint leaf sprigs.
Nutrition Facts : Calories 222 kcal, Carbohydrate 31 g, Cholesterol 109 mg, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, Sodium 42 mg, Sugar 23 g, Fat 8 g, ServingSize 6 portions (6 servings), UnsaturatedFat 0 g
RED-FRUIT PUDDINGS
Like Jell-O, but all grown up, these tart little puddings have a bracing fruitiness that is just what's needed after a sumptuous holiday spread. The scarlet juices of pomegranates, lingonberries, and raspberries are bound into a very soft gelée.
Provided by Ruth Cousineau
Yield Makes 8 to 12 servings
Number Of Ingredients 6
Steps:
- Pur&ée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.
- Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.
- Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set, at least 3 hours.
FRUIT SALAD PUDDING
When my mother passed away, she left me a legacy of love-her treasured recipe collection, including this old-time favorite. She would serve this flavorful fruit salad in her best crystal bowl. -Audrey Groe, Lake Mills, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.
Nutrition Facts :
RED-FRUIT SUMMER PUDDING
The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. Garnished with additional fresh fruit, this ruby beauty makes a dramatic statement.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 13
Steps:
- Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15 to 20 minutes. Remove from heat, and stir in raspberries and Cointreau.
- Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
- Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed. Spread with 1 cup fruit mixture, and then top with more dipped bread. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
- Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days). Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.
RED-FRUIT SUMMER PUDDING
The fruits are heated gently to release their crimson juices, and then layered with sliced bread and chilled overnight to allow the flavors to meld. Garnished with additional fresh fruit, this ruby beauty makes a dramatic statement.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Put strawberries, cherries, plums, brown sugar, salt, vanilla bean and seeds, lemon juice, and water into a large saucepan. Bring to a simmer over medium heat, gently stirring occasionally. Reduce heat to medium-low; cook until fruits release juices and are just soft, 15-20 minutes. Remove from heat, and stir in raspberries and Cointreau.
- Pour fruit mixture through a sieve into a shallow bowl, pressing lightly on solids; discard vanilla bean. Transfer fruit mixture to another bowl. Set both aside.
- Line a 9-inch bowl with plastic wrap, allowing a 3-inch overhang. Working one at a time, quickly dip bread slices into juices, flipping to coat both sides; arrange in prepared bowl, covering bottom and sides completely and trimming to fit if needed. Spread wirh 1 cup fruit mixture, and then top with more dipped bread. Repeat, using 1 1/2 cups fruit mixture between layers and finishing with bread.
- Cover with plastic overhang. Top with a plate small enough to fit just inside rim, and weigh with soup cans. Refrigerate overnight (or up to 2 days). Unmold pudding onto a platter; remove plastic wrap. Garnish with fruits.
Nutrition Facts : Calories 285.3, Fat 3.2, SaturatedFat 0.6, Sodium 585.1, Carbohydrate 58.7, Fiber 7.8, Sugar 15.9, Protein 7.5
FRUIT PUDDING
We call this recipe Peach cobbler in my family, but the real title is Fruit Pudding, since you can use other kinds of fruit in it.. We love it, very easy and a good way to use up your canned fruit.
Provided by dsthings
Categories Dessert
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350, and while it preheats, place 1 stick of butter or margerine in a 9 X 13 or smaller deeper baking dish, in the oven until butter melts.(9x13 makes a nice size, but it comes out kind of thin.).
- Mix sugar, flour, baking powder, salt, and milk together, by hand until smooth.
- In pan with melted butter, add batter, making sure it covers most of the bottom of the pan.
- Drain fruit, and spoon on top of batter evenly, so batter is evenly covered with fruit.
- Bake at 350 for 40 minutes.
Nutrition Facts : Calories 341.8, Fat 16.6, SaturatedFat 10.4, Cholesterol 44.9, Sodium 293.7, Carbohydrate 47, Fiber 0.4, Sugar 33.4, Protein 2.8
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