Recipe - Apricot And Cherry Bread Pudding

1 pound Sweet cherries, pitted
One half pound Dried apricots, cut or sliced up
One half cup Sugar
1 cup Water
1 tablespoon Lemon juice
8 sl Crusty country bread, about
2/3 inch thick
2 tablespoon Melted butter
One fourth cup Drained plain yogurt
Sweetened with 1 tablespoon
Powdered
Sugar

In a heavy bottomed saucepan, place the cherries, apricots, and sugar, and
let stand for 30 minutes. Then add 1 cup water and bring to a boil. Reduce
the heat and cook for 15 minutes. Remove from the heat and add the lemon
juice and set aside to cool slightly.

Preheat the broiler to high. Brush the bread slices, on one side with the
melted butter. Place buttered side up, in the serving dish, slightly
overlapping, in one layer. Set under the broiler to lightly toast the
bread. Ladle the cooled cherry juices over the bread. Scatter the cherries
and apricots on top and bring to a boil on top of the stove. Cover with
foil and cook on medium for 5 minutes. Serve with a dollop of the sweetened
yogurt.

Yield: 4 to 6 servings

ESSENCE OF EMERIL SHOW #EE2198

Posted to MMRecipes Digest by Frances.M.Say@bakernet.com
Frances.M.Say@bakernet.com on Octosday,, ber 28, 1998