Desserts

Almond and Sun-dried Cranberry Bread Pudding
with Spiced Brandy Creme Anglaise

Bread Pudding

1 loaf French bread, 10 oz.
4 c. milk
2 c. sugar
8 tbsp. melted butter
4 eggs
4 tsp. vanilla extract
1 c. sun-dried cranberries
1 c. shredded coconut
1 c. slivered almonds, toasted
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. brandy

Place the cranberries in a bowl with the brandy and marinate for 1 hour to plump the fruit. Combine all the ingredients in a bowl with the cranberry mix.
Pour the mixture (moist, but not too soggy) in a
9″ x 12″ baking dish and bake at 350° in a non-preheated oven for 1 hour and 15 minutes.

Yield: 8 servings

Creme Anglaise

6 egg yolks
1/2 c. brandy
1/2 c. sugar
1/2 tsp. nutmeg
1 tsp. cinnamon
2 c. heavy cream

In a double boiler, combine yolks, brandy, sugar,
and spices. Cook until mixture has thickened.
Add the cream and cook until the mixture coats
the back of the spoon. Serve over warm pudding.

Yield: 3 cups
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Cherry-Apricot Cream Cheese Tart

Crust

1 c. + 3 tbsp. all purpose flour
1/2 c. powdered sugar
1/8 tsp. salt
6 tbsp. chilled unsalted butter cut into 1/2″ pieces
1 large egg yolk

Blend flour, sugar and salt in processor, add butter and process, using on/off turns, until resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball then flatten into disk. Wrap in plastic and chill 1 hour or prepare 1 day ahead. Keep chilled. Soften slightly at room temp before rolling out.

Filling

1 8 oz. package cream cheese at room temperature
1 tsp. grated orange peel
1/2 c. sugar
2 large egg yolks
1 tbsp. cornstarch
1 tbsp. all purpose flour
3/4 cup milk
2 c. fresh cherries (12 oz.) pitted, halved
4 large apricots, halved, pitted, cut into 1/4″ slices
1/2 c. apricot preserves

Beat cream cheese and orange peel in medium
bowl to blend. Whisk sugar, yolks, cornstarch and flour until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture and
return to same pan. Whisk over low heat until
custard thickens and boils. Cool custard 15 minutes.
Beat barely warm custard into cream cheese mix. Press plastic wrap onto surface of filling and chill until cold at least 3 hours or up to 1 day.

Roll dough on lightly floured surface to 12″ round. Transfer to 9″ diameter pan with removable bottom. Press dough into place and trim excess dough.
Freeze 30 min. Preheat oven to 400 degrees. Line crust with foil and fill with dried beans or pie weights. Bake crust 10 min. Reduce oven temp to 375 degrees. Bake until golden or about 5 minutes.
Cool in pan or rack.

Spread cream cheese filling over crust, arrange cherries, cut side down, in two concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place remaining cherries
in center. Stir preserves in saucepan over low heat until beginning to melt and strain into small bowl. Brush preserves over fruit to glaze. Serve immediately or chill up to 6 hours.

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