|½ pint||Fresh raspberries -or-|
|1 cup||Diced peaches or nectarines or sliced strawberries|
|1 tablespoon||Orange liqueur or orange juice|
|1 pack||(4-serving) French vanilla instant pudding and pie mix|
|2 tablespoons||Light brown sugar|
Line four 6-ounce ovenproof dishes or custard cups with raspberries or other fruit.
Pour milk, cream and liqueur into bowl. Add pudding mix and beat with wire whisk until well blended, 1 to 2 minutes. Let stand 2 minutes then pour over fruit. Chill 1 hour.
Sprinkle top of puddings with brown sugar. Place under preheated broiler until sugar melts and bubbles. Watch carefully during this step. Then sugar shouldn't burn.
Cool to room temperature or chill until ready to serve. If chilled, remove from refrigerator 15 minutes before serving. Yield: 4 servings.
ARKANSAS GAZETTE, 1987
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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