Text 123, 90 rader
Skriven 2010-08-12 05:06:00 av Dave Drum (43795.cooking)
Ärende: SF Gate 163
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Pudding With Rosemary
 Categories: Breads, Pudding, Fruits, Citrus
      Yield: 8 servings
 
     10 sl (to 14) high-quality white
           - bread
      4 c  Mixed berries and cut-up
           - stone fruit
      1 c  Sugar
      1 tb Lemon juice; or more
      2    Sprigs of fresh rosemary;
           - about 4" each
      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 - 25 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

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

 

... Honest bread is very well - it's the butter that makes the temptation.
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