Sunday, February 27, 2005

Hasty Pudding with Apricot Sauce

from Fast Food My Way, by Jacques Pepin

2 cups half and half (or milk, any type)
1/3 cup semolina flour
1/2 cup sugar
1/3 cup sour cream
2 teaspoons vanilla
2 teaspoons lemon zest

Bring milk to boil, add in semolina whisking until smooth. Simmer until thick (only takes a few minutes--watch carefully, as it is easily scorched).

Off heat add in sugar, vanilla, sour cream, and zest. Pour into a bowl and press plastic wrap onto pudding. Refrigerate until serving time.

Meanwhile make toast 2 tablespoons of sliced almonds in a 400 degree oven until just colored. Combine almonds with 1/3 cup of apricot jam, 1 tablespoon lemon juice, and 3 tablespoons of cognac or brandy. Set aside and let macerate.

Before serving, spoon sauce ontop of pudding.

Serves 4


Amy Lee Weitzman said...

I am going to make this on Sunday.

Heidi & Joe said...
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Heidi & Joe said...

Amy made this for Mali's birthday party on Sunday. It was great. The birthday girl enjoyed it, too.

Jillian Weiss said...

I was inspired to make this by Jacques' t.v. program (where I also made the Instant Vegetable Soup--also a huge success!). This is indeed quick, easy, and delicious. I used homemade strawberry jam instead of apricot and I'm sure any other substitution would be equally tasty. Don't forget the lemon, though. It brightens both the pudding and the sauce without making them overly tangy or lemon-y. Definitely worth a try!

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