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Receta Gingered Brioche Summer Pudding With Sour Cream Mascarpone
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Ingredientes
- 1 c. Sugar
- 3/4 c. Water
- 5 tsp Finely-grated peeled fresh gingerroot or possibly to taste
- 4 x Hard-ripe nectarines - (abt 1 3/4 lbs) pitted, and cut into 1/2" wedges
- 4 x Hard-ripe plums - (abt 1 1/2 lbs) pitted, and cut into 1/2" wedges
- 3 c. Picked over blueberries rinsed
- 2 tsp Fresh lemon juice
- 4 slc Brioche or possibly challah, 1/2" thick (to 8 slices) Lowfat sour cream Mascarpone see * Note
Direcciones
- In a large saucepan bring sugar, water and gingerroot to a boil, stirring till sugar is dissolved. Stir in fruit and simmer gently, covered, carefully stirring occasionally, till blueberries just begin to burst, about 5 min. Remove pan from heat and stir in lemon juice. Transfer fruit mix to a shallow baking dish to cold as quickly as possible. Transfer 1 1/2 c. cooled fruit mix to a bowl and reserve, covered and chilled.
- Preheat oven to 400 degrees.
- On a baking sheet arrange bread slices in one layer and toast in middle of oven, turning them if necessary, till golden on both sides. Transfer bread to a rack to cold.
- In an 8-inch square glass baking dish set inside a larger shallow baking dish arrange half of bread slices, overlapping slightly if necessary and trimming to fit, and top with half of unchilled fruit mix. Layer remaining bread slices and unchilled fruit mix in same manner. Cover surface of pudding with plastic wrap. Put another 8-inch square glass or possibly metal baking dish on top of plastic wrap and weight pudding proportionately with about 6 pounds of weight (such as cans of food). Refrigeratepudding at least 8 hrs and up to 1 day.
- Just before serving, remove weights, baking dish, and plastic wrap from pudding, reserving juice which has spilled over into larger baking dish, and cut pudding into 6 portions. Transfer 4 portions with a spatula to plates and spoon reserved juices and chilled fruit mix around them. Serve pudding with Lowfat sour cream Mascarpone.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 196 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 14mg | 0% |
| Total Carbs 50.62g | 13% |
| Dietary Fiber 0.1g | 0% |
| Sugars 50.06g | 33% |
| Protein 0.05g | 0% |
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