Text 1044, 85 rader
Skriven 2010-09-05 06:05:00 av Dave Drum (1:124/311)
Ärende: SF Gate 400
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Pudding W/Rosemary
 Categories: Puddings, Desserts, Fruits, Herbs
      Yield: 8 servings
 
     14 sl High-quality white bread
      4 c  Mixed blueberries,
           - raspberries & blackberries
           - or a mixture of berries &
           - stone fruit
      1 c  Sugar
      1 tb Lemon juice; to taste
      2    (4") sprigs of fresh
           - rosemary
      1 c  Lightly sweetened whipped
           - cream or creme anglaise
           - (opt)
 
  This is a versatile recipe that allows you to use whatever fruit is at
  its prime — all kinds of berries, sliced peaches, pluots or plums,
  even stoned cherries. And if fresh fruit is not available, defrosted
  frozen is OK, too.
  
  Trim crusts off bread and save for another use such as adding to meat
  loaf or making breadcrumbs.
  
  Lightly coat a 6-cup cylindrical mold with vegetable spray. Tear off 2
  sheets of plastic wrap, about 15 to 18 inches long. Placing them at
  right angles, line mold with them, letting excess hang over sides. If
  using stone fruit, remove pits and slice. Whether or not to peel
  peaches is an individual choice.
  
  Combine the fruit and sugar in a heavy saucepan and place over medium
  heat. Bring to a boil, stirring occasionally to prevent sticking. When
  the fruit comes to a boil, reduce heat to a simmer. Cook just long
  enough to draw a lot of juice. Remove from heat and add lemon juice.
  
  Put the rosemary sprigs on a cutting board and, with the blunt side
  of a chef's knife, whack them a few times to bruise the needles,
  which will release their oils. Immerse the rosemary in the hot fruit
  and let steep for 15 to 25 minutes. Taste after 15 minutes to decide
  if the herb flavor is strong enough. If you want it more pronounced,
  let steep a little longer, but don't overdo it. Rosemary is
  assertive. Remove the rosemary when desired taste is achieved.
  
  Line the bottom and sides of the prepared mold with bread slices,
  cutting or tearing to fill any gaps, so you have a continuous
  covering. Taste the fruit and add more sugar and/or lemon juice if
  needed. Pour half of the fruit into the mold. Top with a layer of
  bread slices. Pour in the remaining fruit and top with a solid layer
  of bread slices, again tearing or cutting to fill gaps.
  
  Loosely fold the overhanging plastic wrap over the pudding. Top with a
  small plate or bowl that just fits inside the mold. If you have no
  suitable plate, use a disposable aluminum pie pan and bend it to size.
  Weight down with a brick or a couple cans of canned food to compress
  the pudding. Refrigerate for at least 8 hours or overnight.
  
  To serve: Remove the weights and plate and pull the plastic wrap over
  the sides of the mold again. Place a serving plate over the mold,
  invert it and lift off the mold. Remove the plastic wrap. Serve
  within 30 minutes, accompanied by lightly sweetened whipped cream or
  creme anglaise, if desired.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 01 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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