Caramel Grape Pudding

Discussion in 'Food and nutrition' started by Oh Deer, Dec 16, 2005.

  1. Oh Deer

    Oh Deer Guest

    Caramel Grape Pudding

    Recipes for this easy make-ahead dessert appear in many community
    cookbooks in England.

    1 pound green seedless grapes
    1 cup heavy cream
    1/3 cup sour cream
    1/2 cup granulated or light brown sugar

    The day before you want to eat this dessert, wash and thoroughly dry the
    grapes. Cut each one in half. Either place them in a shallow layer in a
    heatproof baking dish, such as a quiche pan or similar oven-to-table ware,
    or divide them among 6 custard cups. Whip the cream until very thick and
    fold the sour cream into it. Spread this on top of the grapes. Tap the
    dish or cups on a countertop to help the cream settle down. Level the top
    with a spatula. Place in the coldest part of the fridge -- not the freezer
    -- and leave overnight and throughout the next day. (This thickens the
    cream mixture.)

    Fifteen minutes before serving time, remove from the fridge and cover the
    surface with a layer of sugar. Preheat the broiler for 4-5 minutes. Place
    the dish 4 inches from the heat source and let the top caramelize. Watch
    throughout this time to make sure the sugar doesn't scorch. Let cool for a
    few minutes before serving.
    Serves 6.

    Note: Look for granulated brown sugar, which is easier to sprinkle than
    light or dark brown sugar, in the baking aisles of supermarkets.

    Source:
    <http://www.boston.com/dining/recipes/c/caramel_grape_pudding.html>




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