A shimmering orange dessert

Time for tangerine pudding

By Deborah Madison

January 27, 2010

For that New Year’s dinner, which now seems so long ago — January is the longest month of the year — I made a tangerine pudding, and I wanted to come back to that because it’s a good little winter dessert.

Why? Because citrus, notably tangerines of all kinds, are in season now and throughout the winter, and their bright orange acid juice is appealing with the heavier foods we’re likely to be eating.

Deborah’s citrus pudding is a light seasonal dessert.

And, if you’re wanting more than a piece of fruit for dessert, this dish captures the sparkle of citrus but doesn’t weigh in with much in the way of calories.

Calories may not be your concern, but I know I’m a cold-weather wimp; I’m far less inclined to take vigorous walks in 20-degree weather than I am once it’s 45 degrees out (or, preferably, warmer).

Still, I do like a little dessert, especially if I’m having friends over for dinner, and this one proves to be both good and not too damaging. Add a piece of chocolate bark, some toasted nuts, or a cookie for crunch, and there you are.

You can make this with bottled juice but truly, fresh-squeezed juice will be so much better. Keep this in mind for when those big juicy Honeybells come in, but don’t hesitate to mix the juices of different citrus together.

Deborah Madison is the author of numerous award-winning cookbooks, including Local Flavors. She lives in New Mexico.

Related recipe: Tangelo-Tangerine Pudding