Red Fruit Summer Pudding Recipes

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RED-FRUIT PUDDINGS



Red-Fruit Puddings image

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

3 (12-ounces) packages unsweetened frozen raspberries, thawed
2 (1/4-ounces) packages unflavored gelatin
1 cup bottled pomegranate juice
2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars)
1/2 cup sugar
Accompaniment: lightly sweetened whipped cream

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.

RED-FRUIT SUMMER PUDDING



Red-Fruit Summer Pudding image

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

2 pounds strawberries, hulled and quartered, plus more for garnish
12 ounces sweet cherries, pitted and halved, plus more for garnish
10 ounces red plums (about 2), pitted and cut into 1/2-inch wedges, plus more for garnish
3/4 cup packed light-brown sugar
1/4 teaspoon salt
1 vanilla bean, split, seeds scraped
2 teaspoons fresh lemon juice
1/4 cup water
12 ounces raspberries, plus more for garnish
2 tablespoons Cointreau
1 1/2 loaves Pullman bread or brioche (about 1 1/2 pounds total), crusts removed, bread cut into 1/4-inch-thick slices
Red currants on the stems, for garnish
Strawberries on the vine, for garnish

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.

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