- a 16-ounce bag of frozen bing or other sweet cherry
- 1 firm ripe-pear, peeled, cored, and chopped fine
- 3/4 cup firmly packed light brown sugar
- 1/2 cup dried cranberries, blueberries, golden raisins or blend
- 1/3 cup finely chopped dried apricots
- two 2-inch strips of lemon zest removed with a vegetable peeler
- a 3-inch cinnamon stick
- 2 cups Cheribundi Tru cherry juice
- 1/4 teaspoon vanilla
- about 10 slices of hearty white bread, whole grain or nut bread crusts removed
- lightly sweetened whipped cream
Method of preparation:
In a saucepan combine all ingredients but the bread and whipped cream, and simmer the mixture for 10 minutes. Strain the mixture through a sieve into a bowl, reserving the solids, and transfer the cherry liquid to a shallow dish. Line a 1 1/2-quart soufflé dish with plastic wrap and trim enough of the bread slices to cover the bottom and the side of the dish. Soak the trimmed slices in the cherry liquid and line the bottom and the side of the soufflé dish with them.
Discard the zest and the cinnamon stick from the reserved cherry solids and add the solids to the soufflé dish. Trim enough of the remaining bread slices to cover the cherry solids, soak the trimmed slices in the cherry liquid, and top the cherry solids with them. Cover the pudding with plastic wrap, put a plate on top of the plastic wrap, and weight the pudding with three 1-pound cans. Chill the pudding, weighted, for at least 12 hours and up to 1 day. Invert the pudding onto a serving plate, discarding the plastic wrap, and serve it, cut into wedges, with the whipped cream.