Recipe of Grand Central Summer Pudding - Food Recipes

-- MasterCook Extracted --

Grand Central Summer Pudding

Recipe By : Akron Beacon Journal September 2, 1998
Serving Size : 6
Preparation Time :0:00
Categories : Desserts

Ingredients - Preparation Method:

8 slices Italian-style country bread -- crust removed 1 pint strawberries -- hulled and halved 3 cups fresh or frozen unsweetened raspberries -- (12 oz.) 4 cups fresh or frozen unsweetened blackberries -- (16 oz.) 1/2 cup sugar 1/4 cup frozen cranberry or orange juice -- unthawed concentrate 2 tablespoons orange liqueur -- (optional) Berries, sweetened whipped cream and fresh mint for garnish Spread the bread on a baking sheet and bake at 400 degrees until bread is firm and dry but not toasted, 5 to 8 minutes. Arrange the bread around the sides and bottom of a 6-cup mold or bowl. Trim the bread to cover the mold completely, reserving the trimmings. Combine the berries, sugar, juice concentrate and liqueur in a heavy- bottomed saucepan over medium heat. Stir lightly to help the sugar dissolve while trying not to mash the berries. Ladle the fruit and liquid into the bread-lined mold. Place the reserved pieces of bread over the berries, putting the smaller pieces in the center. Place a small plate over the mold and weight it down with a large can. Refrigerate overnight or for up to 2 days before serving. To serve, unmold onto a plate and garnish with fresh berries, whipped cream and mint. Converted by MC_Buster. - - - - - - - - - - - - - - - - - -