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Tangelo pudding

Tangelo pudding
Glenn Koenig / Los Angeles Times

I'm writing this column having just spent an hour with our local fruit gleaner picking tangelos from my tree. We must have pulled at least 40 pounds. Earlier in the day, I'd picked an additional three dozen pieces of fruit ... Read more

Total time: 20 minutes, plus chilling time | Serves 4
  • 1 tablespoon finely grated tangelo zest (from 2 to 3 tangelos)
  • 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • Salt
  • 2 cups freshly squeezed tangelo juice (from 10 to 12 tangelos)
  • 1 tablespoon unsalted butter
  • 1 tablespoon orange flower water
  • 1 1/2 teaspoons honey

Step 1In a small bowl using a fork or spoon, smash the tangelo zest with the sugar to moisten the sugar with the fruit's aromatic oils. Transfer the mixture to a 1-quart heavy-bottom saucepan along with the cornstarch and a tiny pinch of salt. Whisk in just enough of the tangelo juice to make a smooth slurry, then add the remaining juice and whisk to smooth.

Step 2Place the pan over medium heat and gently bring the mixture to a boil. Cook, stirring frequently, until the juice has thickened, just a few minutes. Cook for 1 minute more, then remove from heat and whisk in the butter, orange flower water and honey. This makes a generous 2 cups of pudding.

Step 3Divide the pudding among juice glasses or Champagne glasses and refrigerate until set, about 2 hours.

Note: Adapted from Deborah Madison's "Seasonal Fruit Desserts." This is especially good when topped with a little whipped cream flavored with Grand Marnier or Cognac.


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