Festive triple crimson fruit with elegant eggnog sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine |
| 8 | slices | White bread, cut into 1 1/2 inch cubes |
| 16 | ounces | Frozen rhubarb, thawed |
| 10 | ounces | Frozen halved or sliced strawberries, thawed |
| 1 | pack | Vanilla pudding and pie |
| Filling (4 serving size) | ||
| 2 | cups | Milk |
| 10 | ounces | Frozen raspberries, thawed |
| ½ | cup | Sugar |
| ¼ | cup | Apple jelly |
| 1 | tablespoon | Candied ginger, slivered finely |
| 1 | tablespoon | Lemon Juice |
| ½ | cup | Whipping cream |
| ⅛ | teaspoon | Nutmeg |
| ½ | teaspoon | Rum extract |
Directions
ELEGANT EGGNOG SAUCE
Preheat oven to 350 degrees. Melt butter in skillet; add bread cubes; cook and stir until golden brown. Combine fruits, sugar, jelly, candied ginger and lemon juice. Place half the fruit in a deep 1½-quart casserole; sprinkle with half the bread cubes; repeat layers. Bake for 40 minutes. Serve chilled or warm with Elegant Eggnog Sauce. Serves4.
Elegant Eggnog Sauce: Prepare pudding as directed on package, except use amount of milk and cream given here. Add nutmeg and rum extract; mix well; serve over fruit mixture.
Home Cooking Magazine, April 95 Typed for you by Marjorie Scofield 4/16/95
Recipe By : Gwen Campbell, Sterling, VA From: Marjorie Scofield Date: 05-11-95 (160) Fido: Recipes