"Dried Fruit Pudding"
Adapted from my grandmother Frances Pellegrini.
Recipe printed in Food Heroes
Serve topped with homemade kefir
Servings: 4 servings
Ingredients
For stewed pudding:
- 7 or 8 dried unsulphured persimmons apricots, or mangoes
- 3 pieces dried papaya about 4 inches long
- 1 teaspoon ground cinnamon
- pinch of salt
- 1 cup silken tofu or plain yogurt
- 1 teaspoon fresh lemon juice
For baked pudding, add:
- 3 large eggs
- 3/4 cup soy milk or regular milk
- 1/2 cup pecans
Instructions
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