Recipe - Indian Pudding With Dried-Fruit Compote

FOR INDIAN PUDDING
2 One half cup 1% lowfat milk
1/3 cup Cornmeal
1/3 cup Unsulfured molasses
Three fourths teaspoon Ground ginger
One fourth teaspoon Cinnamon
1 tablespoon Unsalted butter

FOR DRIEDFRUIT COMPOTE
1 cup Apple cider
One fourth cup Packed light brown sugar
One fourth cup Water
2 tablespoon Fresh lemon juice
One half cup Dried apricots
One half cup Pitted prunes
One half cup Dried cranberries

Make pudding

In a heavy saucepan stir together milk and cornmeal and bring to a simmer,
stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer
mixture, stirring, 30 minutes, or until very thick. Add butter, stirring
until melted. Remove pan from heat and cool pudding 20 minutes, covered.

Make compote

In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring
occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes
more, or until fruits are softened and plumped up.

Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a
2ounce (One fourth cup) icecream scoop and top with some compote.

Recipe by: Gourmet magazine December 1996

Posted to MMRecipes Digest by Bill vwbug@iadfw.net on Sep 17, 1998,
converted by MM_Buster v2.0l.