QUEEN'S BREAD PUDDING WITH COLD FRUIT "SOUP"
Provided by Robert Irvine : Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Grease a 2-quart baking dish with butter. Spread the cubed baked goods evenly in the prepared baking dish. Heat the milk in a small saucepan until it is scalding. In a separate small saucepan, heat the apricots and cranberries with the liqueur (or water) and let simmer for about 5 minutes, or until the dried fruits begin to soften. In a small bowl, whisk together eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs. Spread the apricots and raisins evenly over the bread in the baking dish, the pour the liaison into the baking dish, distributing evenly.
- Preheat oven to 350 degrees F.
- Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.
- Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath and let rest 10 minutes. Serve warm or cooled.
- While the bread pudding is baking, prepare the cold fruit soup. To a blender add strawberries, raspberries, blackberries, peeled banana, peach and lemon juice. Blend until smooth and strain into a bowl. Return strained fruit to blender and add softened frozen yogurt, blending to combine. Serve as a topping to the Queen's Bread Custard, in demitasse cups as an accompaniment, or by itself as an independent dessert soup.
FRUIT SOUP
Steps:
- Combine all the fruit: cantaloupe, pineapple, peaches, apples, strawberries in a large mixing bowl, along with the sugar and honey. Add fruit mix to the pot on the stove and add your liquid ingredients of water, pineapple, lemon and orange juice.
- While the fruit mix is simmering on the stove, cut the bottom of your cantaloupe half (so as to not rock) and with your fruit baller, dig out 2 cups cantaloupe adding it to the rest of the fruit in the pot. Reduce heat, and simmer uncovered for 15 minutes or until fruit is soft.
- Allow fruit to cool down. When ready pour half of fruit mixture into blender. Blend until smooth. Repeat with the remaining mixture and chill until ready to serve.
- Spoon into bowls, garnish each serving with a dollop of sour cream and orange rind.
Nutrition Facts : Calories 110 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 1 grams, Sugar 24 grams
COLD FRUIT SOUP
Fruit + soup = excellent combination! This could easily be made with frozen fruits. Time does not include chilling.
Provided by Saturn
Categories Apple
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the water, cinnamon, lemon juice, bread crumbs, and the lemon rind in large pot.
- Bring to a boil, then add the fruits, reduce heat, and simmer for 25 minutes.
- Puree this mixture in a blender then add the jam, wine, & cranberry juice.
- Mix well then refrigerate.
- Serve when well chilled.
Nutrition Facts : Calories 319.8, Fat 0.8, SaturatedFat 0.1, Sodium 30.2, Carbohydrate 76.2, Fiber 7.4, Sugar 59.9, Protein 2
CHILLED BERRY SOUP
I sampled a cool strawberry soup while visiting Walt Disney World. I enjoyed it so much that the restaurant game me the recipe, but I eventually found this combination, which I like even better. The ginger ale adds a special zing. -Lisa Watson Sparta, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
Nutrition Facts : Calories 189 calories, Fat 5g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 55mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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