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Chilled Fruit Pudding with Caramel Crumb Topping Recipe

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This recipe for Chilled Fruit Pudding with Caramel Crumb Topping, by , is from FAMILY FAVORITES 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cinda Meyer
Added: Thursday, June 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c, sugar
3 T. cornstarch
1/4 tsp. salt
1.25 c. water or fruit juice
1 egg, beaten
1/3 c. lemon juice
1/2 tsp. grated lemon zest
2 T. butter
1 c. seedless grapes
1 c. fresh strawberries, washed, capped, and sliced
1 c. fresh peaches, peeled and sliced

Caramel Crumbs
1/3 c. brown sugar
1/2 c. flour
1/4 tsp. salt
2 T. butter, softened

Directions:
Directions:
In a medium saucepan, combine first 4 ingredients. Bring to boil over medium heat and cook until mixture is thickened. Remove from heat and stir in egg. Return to heat and cook 1 minute. Add lemon juice, zest (finely grated lemon peel), and butter. Stir to combine and cool. Layer fruit in a 9 x 12 - inch glass dish. Pour cooled sauce over fruit. Chill. Prepare topping by combining all Caramel Crumb ingredients in small bowl until crumbly. Place on a jelly roll pan in a thin layer. Bake at 375 degrees for 10 minutes or until crisp and golden. Sprinkle prepared crumbs over chilled fruit pudding just prior to serving. Sweetened whipped cream may be used to garnish.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe makes a lovely, light summertime dessert. When necessary, other fruits may be substituted for those listed in the ingredients. For example, I was unable to find fresh peaches in late May, so I used canned, sliced peaches in light syrup and rinsed the syrup off of them.

 

 

 

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