Tangelo-Tangerine Pudding
By Deborah Madison, from the Deborah Madison collection
| Serves | 4 |
| Serving Size | ½ cup |
Introduction
This recipe is from my book, Seasonal Fruit Desserts, due out in April 2010.
Ingredients
| 1 | heaping teaspoon finely grated tangerine zest | |
| 1 | Tbsp. sugar | |
| 3 | Tbsp. organic cornstarch | |
| 2 | cups freshly squeezed juice from 10 to 12 tangerines or mixed citrus | |
| ~ | A tiny pinch of salt | |
| 1 | tsp. orange-flower water | |
| ~ | Stevia, simple syrup, or agave nectar, to taste | |
| 1 | Tbsp. butter (optional) |
Steps
- Smash the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.
- Bring the mixture to a boil and cook, stirring, until the juice has thickened, after just a few minutes. Cook one minute more, then turn off the heat and whisk in the butter and orange-flower water. Taste, and if extra sweetener is needed, add a few drops stevia, simple syrup, or agave nectar.
- Divide among juice glasses and refrigerate until set, about 2 hours.
- If you’re not counting calories too carefully, serve with a dollop of whipped cream and any crisp or crunchy accompaniment: a piece of chocolate bark, some toasted nuts, or a cookie.
Related article: A shimmering orange dessert
This content is from the Deborah Madison collection.