Peach, Blueberry and Cherry Summer Pudding
Pudding made with blueberries, cherries, crystallized ginger and juice. A great treat when the weather turns hot.
Ingredients:
- 1 1/2 pounds fresh peaches, peeled and diced or 1 1/4 pounds frozen peaches,
diced
- 1 4-ounce package Sonoma® Dried Blueberries
- 1 cup Sonoma® Dried Bing Cherries
- 2 tablespoons minced Sonoma® Crystallized Ginger
- 2 cups mixed berry juice
- 1/3 cup sugar
- 12-15 slices pound cake
Instructions:
Place the peaches, blueberries, cherries, ginger, juice, and sugar in a
medium size saucepan. Bring to a boil, reduce heat, cover, and simmer for 10
minutes. Line an 8-inch square baking dish with plastic wrap leaving enough
overhang to cover the top. Line the bottom of the dish with pound cake
trimming to fit. Arrange half of the fruit mixture on top. Repeat the same
steps ending with a layer of pound cake. Fold over the plastic wrap. Place
cans on top to weight down the pudding and chill for 6 hours. Serve with ice
cream or whipped cream, if desired.
Prep Time: 30 mins Yield: 8 servings Credit: Sonoma Dried Tomatos
|
| |
|
