Dried Fruit Pudding

Name: Dried Fruit Pudding
Cuisine: French
Ingredients: 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 teaspoon pure flavoring: almond extract for apricots; vanilla extract for pears; lemon extract for prunes; 1 recipe English Custard, flavored with 2 tablespoons liqueur: kirsch for apricots; pear brandy, kirsch, or Grand Marnier for pears; rum or slivovitz for prunes; 1 teaspoon pure flavoring: almond extract for apricots; vanilla extract for pears; lemon extract for prunes; 1 teaspoon pure flavoring: almond extract for apricots; vanilla extract for pears; lemon extract for prunes; 1 teaspoon pure flavoring: almond extract for apricots; vanilla extract for pears; lemon extract for prunes; 1 teaspoon pure flavoring: almond extract for apricots; vanilla extract for pears; lemon extract for prunes; 4 large eggs, separated; 1 teaspoon pure flavoring: almond extract for apricots; vanilla extract for pears; lemon extract for prunes; 2 tablespoons cornstarch; ½ cup firmly packed brown sugar of your choice; 1 tablespoon unsalted butter; ⅔ cup light cream; 12 ounces dried fruit of your choice

Preparation info

FFR—
8
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use any kind of dried fruit: apricots, pears, prunes, etc.

Ingredients

12 ounces dried fruit of your choice
1 tablespoon unsalted butter
⅔

Europe
France
Dessert
Vegetarian

Method

Soak the fruit 2 hours in lukewarm water to cover. Discard the water. Cover with enough fresh lukewarm water to just cover the fruit and let soak overnight. The fruit should have absorbed all the water. Puree in a blender or food processor.

Butter an 8-cup soufflé mold. Boil a kettle full of water. Preheat the oven to