7or 8 dried unsulphured persimmonsapricots, or mangoes
3piecesdried papaya about 4 inches long
1cupsilken tofu or plain yogurt
1teaspoonfresh lemon juice
For baked pudding, add:
3/4cupsoy milk or regular milk
To make stewed pudding:
Put the dried fruit, cinnamon, salt, and 2 cups water in a medium saucepan and cook at a low simmer for about 30 minutes, until the fruit is reconstituted and tender. Let cool slightly, then put the fruit and liquid in a food processor and add the tofu. Pulse until smooth, adding the lemon juice along the way, and there you have a quick warm pudding. This pudding is particularly good chilled or slightly frozen, which turns it into a creamy sorbet.
To make baked pudding:
Preheat the oven to 325 degrees F.
Add the eggs and milk to the mixture in the food processor and blend. Add the pecans and pulse 10 times. Pour the mixture into an oven-safe glass bowl and place the bowl in a larger bowl of hot water. Bake for 1 hour until the surface no longer jiggles. Scoop out portions to serve