High-summer pudding

 
                            HIGH-SUMMER PUDDING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Low-Cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Cranberry or cran-raspberry
                         -juice cocktail
    2 1/2   tb           Blackberry brandy or kirsch
                         -(cherry brandy)
                         Or orange juice
    1                    Envelope plus 1 1/2 tsp
                         -unflavored gelatin
    1       lb           Red or black plums, pitted
                         -and chopped (5-6 medium)
    1       c            Sugar
    1 1/4   lb           Fresh peaches, peeled,
                         -pitted and chopped (4-5
                         -medium)
    2 1/2   c            Fresh blackberries or black
                         -or red raspberries
    1       tb           Finely grated lemon zest
      1/8   ts           Cinnamon
   15       sl           Thin-sliced homemade-style
                         -white bread (such as
 
   Pepperidge Farm), crusts removed
   
   Line a 2-quart bowl or mold with plastic wrap,
   carefully smoothing the wrap onto the bottom and sides
   so that the plastic hangs 1 inch over sides.  In a
   small bowl, mix cranberry juice and brandy, kirsch or
   orange juice and sprinkle gelatin over the surface;
   let stand 5 minutes until softened.
   
   Combine plums, sugar and gelatin mixture in a
   medium-sized saucepan. Bring to a simmer over medium
   heat, stirring for 3-4 minutes until the gelatin
   dissolves.  Reduce heat to low and simmer for 7
   minutes. Add peaches and simmer for about 5 minutes
   longer, until the peaches are almost tender. Stir in
   blackberries, lemon zest and cinnamon and simmer 3-4
   minutes longer, until the berries begin to release
   their juice.  Refrigerate.
   
   Arrange bread slices in the bottom of the bowl or
   mold, cutting as needed and fitting them tightly
   together.  Arrange more slices all around the sides of
   the dish, fitting them together tightly and smoothly.
   Taking care not to dislodge the bread, spoon the fruit
   mixture into the center of the dish, tilting the dish
   to distribute the fruit evenly.  If the bread extends
   more than 1/4 inch above the layer of fruit, trim it
   with a knife. Cover the fruit with another layer of
   bread, patting it down firmly.  Stack several saucers
   or small plates on the bread to weight down the
   pudding. Refrigerate for at least 8 hours or up to 24
   hours.
   
   To serve:  Invert the bowl over a serving plate,
   tugging the overhanging plastic wrap to loosen the
   pudding from the dish. Center the pudding on the
   serving plate and peel off the plastic wrap.  Serve
   immediately, cut into wedges.  Serves 6.
   
   Per serving:  370 calories, 7 g protein, 2 g fat, 85 g
   carbohydrate, 279 mg sodium, 0 mg cholesterol.
  
 
 
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