Vintage Fruit
Vintage Fruit
Van Dijk, Jerianne
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La Belle Cuisine - More Fruit Recipes

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Upside-Down Fruit Pudding

 

 

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Longo                - Fruits of the Orchard
Fruits of the Orchard
Longo
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Timeless
Carolyn Shores-Wright
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Upside-Down Fruit Pudding


The Heritage of Southern Cooking
The Heritage of Southern Cooking

By Camille Glenn, 1986/2003, Workman Publishing Co., Inc.

Serves 4 to 6

“This fruit tart is the original of the upside-down Southern puddings we love for informal meals. This is a beautiful batter, moist and flavorful, and you can have many variations using the different fruits appropriate to each season of the year.”

Caramel and Fruit
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup water
3 tablespoons butter
1 pound fruit, such as apples, pears, peaches, plums, fresh apricots, cooked prunes, cooked dried apricots, or fresh or canned pineapple

Batter
8 tablespoons (1 stick) butter, cut into pieces
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract or cognac vanilla
3/4 cup minus 1 tablespoon (11 tablespoons) sifted all-purpose flour
1/2 teaspoon baking powder

1. Preheat oven to 350 degrees F.
2. Prepare the caramel: Combine the sugar, cream of tartar, and water in a skillet and cook over medium-high heat until it turns to a light caramel, 2 to 3 minutes. Pour at once into a 9-inch enameled iron skillet or a warmed 1 1/2-quart glass baking dish. Tilt the skillet or dish to distribute the caramel evenly over the bottom. Dot the caramel with the butter.
3. Slice the chosen fruit and place it decoratively over the butter and caramel coating. Set aside.
4. Prepare the batter:  Cream the butter and sugar together with an electric mixer. Add the eggs one at a time, beating hard after each addition and continuing to beat until the mixture falls in ribbons from a wooden spoon. It should be smooth and silky looking like mayonnaise. Add the vanilla.
5. Sift the flour with the baking powder. Gently fold the flour into the egg mixture with a rubber spatula or a whisk. Spoon the batter over the fruit in the prepared pan. The pan should be no more than three quarters full. Place the pan on the middle shelf of the oven and bake 5 minutes. Lower the heat to 325 degrees F and bake until the batter springs back at once when lightly touched, about 30 minutes.
6.  To unmold, cover the pan with a serving plate, and invert. Serve warm.
 

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