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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Indian Pudding with Dried Fruit Compote Recipe

Brought to you by Oakland House Seaside Resort

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Yield: 7 servings

Ingredients:
For dried fruit compote:

1 cup apple cider
1/4 cup packed dark brown sugar
1/4 cup water
2 tablespoons lemon juice
1/2 cup mixture of cut up dried apricots, dried pineapple, dried Papaya, golden raisins, and dried apples
1/2 cup pitted prunes
1/2 cup dried cranberries (sweetened)

For the Indian Pudding:

4 cups milk
1/2 cup yellow cornmeal
1/3 cup dark brown sugar
1/3 cup sugar
1/3 cup molasses
1/2 teaspoon salt
4 tablespoons real butter
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon

To Make the Compote: In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are plumped up and soft.

Instructions:
To Make the Indian Pudding: Preheat the oven to 275°F. Heat 2 cups of the milk until very hot and pour it slowly over the cornmeal, stirring constantly. Cook in a double boiler over simmering water for 10-15 minutes, until the cornmeal mixture is creamy. Add the remaining ingredients and mix well. Spoon into a buttered 1/12 quart baking container. Pour the remaining 2 cups of milk on top, set into a pan of hot water, and bake for 2 1/2-3 hours or until set. The pudding will become firmer as it cools.

To Serve: Put a spoonful of pudding in each bowl; add a small scoop of vanilla ice cream, and top with some compote. This can be served warm right after it's made. Or it can be refrigerated, then served cold. It is a spectacular treat on a cold night when served warm.

*Indian pudding is an old-fashioned dessert still served in some local restaurants. We love the addition of fruit compote and ice cream, which brings this old treat well into the realm of a delicacy.

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