Recipe by Nyteglori
This recipe may appear a bit daunting at first but it is well worth the time and effort. It is an excellent finish to an elegant dinner party. Do not short change the cream and substitute milk in this recipe as the pudding will not whip up the way it should.
- 1⁄2 cup dried mango
- 1⁄2 cup dried papaya
- 1⁄2 cup dried apricot
- 1⁄2 cup dried pineapple
- 3⁄4 cup granulated sugar
- 1⁄4 cup water
- 3 tablespoons lemon juice
- 1 teaspoon light corn syrup
- 2 tablespoons butter
- 1⁄2 cup pomegranate juice
- 2 cups 10% cream
- 1 (3 1/2 ounce) package lemon pudding mix or 1 (3 1/2 ounce) package vanilla pudding mix
- 1 cup plain yogurt
Directions See How It's Made
- Rinse the dried fruit to reduce the added sugar content on the surface of the fruit .Place the dried fruit in the pot. Pour enough water over top to cover it by 1/2 inch. Simmer to rehydrate the fruit.
- To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves, , increase heat to medium, bring to a boil and boil 3 minutes or until golden (do not stir).
- Remove from heat; let stand 1 minute. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
- While the sauce is cooling prepare the topping. Beat cream and pudding mix together until mousse like in consistency (this takes longer than normal pudding mix – between 3 and 5 minutes.) Gently fold pudding and yogurt together.
- To serve, spoon warm compote into 8 dessert cups. Top each serving with about ¼ cup topping and 1 tablespoon sauce.