Prep 15 mins
Cook 20 mins
What an unusual use for this glorious summer fruit! A Danish recipe that I thoroughly enjoyed. Though the original recipe called for vanilla, I found that the lemon zest did more to perk up the flavor of the berries. Cooking time does not include cooling time.
- 2 lbs strawberries
- 1 cup sugar (to taste)
- 1 quart water
- 1⁄3 cup cornstarch (if you like your pudding very stiff, use 1/2 cup)
- 1⁄2 teaspoon vanilla (optional)
- 1⁄2 teaspoon finely grated lemon zest (optional)
- Clean and rinse berries. If they are large cut in halves or quarters.
- Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
- Dissolve cornstach in a little water and add to fruit, stirring constantly. Add vanilla or zest if desired (one or the other not both).
- Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
- Transfer to a bowl and place in the refrigerator until thouroughly cool. Depending on the bowl size and shape, this could take several hours.
- If you are planning to substitute part of the sugar (would not suggest all) with baking Splenda, add the splenda to the bowl just before cooling.
- Optional serving ideas: Top with whipped cream, Cool Whip or vanilla yogurt. Chocolate shavings or a dusting of cocoa are also nice.
It did not clear up for me, stayed sort of milky throughout, but I chalk that up to my low skills. However, I did add a bit of lemon and lime zest, as well as three drops of vanilla extract and five of orange water, and it tasted absolutely great. So adding both may be a good option (depending upon taste, of course).
Although I wasn't sure what to expect, I ended up with something very similar to Polish Kisiel, which we normally make from a packaged powder but this tasted less processed and not as sweet. Pretty easy to make and will make for a nice, light dessert. I followed the recipe exactly, but I was wondering how much sugar can be substituted with Splenda or some other artifical sweetener so it doesn't affect the cooking process?