*  Exported from  MasterCook  *

                       Grand Central Summer Pudding

Recipe By     : Akron Beacon Journal  September 2, 1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      slices        Italian-style country bread -- crust removed
   1      pint          strawberries -- hulled and halved
   3      cups          fresh or frozen unsweetened raspberries -- (12 oz.)
   4      cups          fresh or frozen unsweetened blackberries -- (16 oz.)
     1/2  cup           sugar
     1/4  cup           frozen cranberry or orange juice -- unthawed
                        concentrate
   2      tablespoons   orange liqueur -- (optional)
                        Berries, sweetened whipped cream and
                        fresh mint for garnish

Spread the bread on a baking sheet and bake at 400 degrees until bread is
firm and dry but not toasted, 5 to 8 minutes.  Arrange the bread around the
sides and bottom of a 6-cup mold or bowl.  Trim the bread to cover the mold
completely, reserving the trimmings.

Combine the berries, sugar, juice concentrate and liqueur in a heavy-
bottomed saucepan over medium heat.  Stir lightly to help the sugar
dissolve while trying not to mash the berries.

Ladle the fruit and liquid into the bread-lined mold.  Place the reserved
pieces of bread over the berries, putting the smaller pieces in the center.
 Place a small plate over the mold and weight it down with a large can.
Refrigerate overnight or for up to 2 days before serving.

To serve, unmold onto a plate and garnish with fresh berries, whipped cream
and mint.

Converted by MC_Buster.



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