Red Summer Fruit Pudding Recipes

RED-FRUIT SUMMER PUDDING

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 PUDDINGS

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.