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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.

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