Dessert Italian

Budino di latte (milk pudding) with marsala-poached fruits

Name: Budino di latte (milk pudding) with marsala-poached fruits
Prep time: 395 min
Cook time: 25 min
Total time: 420 min
Yield: 6
Cuisine: /italian
Ingredients: 1L (4 cups) milk; 1 cup (220g) caster sugar; 1/2 cup (75g) potato flour (see note); 2.00 cinnamon quill; 2.00 vanilla bean, split, seeds scraped; 1 orange, juiced, rind pared; 12 dried apricots; 6 dried peaches; 6 dried pear halves; 12 dried apple slices; 12 small dried figs; 6 prunes; 1/2 cup (110g) caster sugar; 1/2 cup (125ml) dry Marsala (see note)

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6h 35m

25m

Budino di latte (milk pudding) with marsala-poached fruits

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These traditional Italian puddings are given a gourmet accompaniment of poached seasonal fruit in Marsala.

1L (4 cups) milk
1 cup (220g) caster sugar
1/2 cup (75g) potato flour (see note)
1 cinnamon quill
1 vanilla bean, split, seeds scraped

Marsala-poached fruits

1 orange, juiced, rind pared
12 dried apricots
6 dried peaches
6 dried pear halves
12 dried apple slices
12 small dried figs
6 prunes
1 cinnamon quill
1/2 cup (110g) caster sugar
1/2 cup (125ml) dry Marsala (see note)
1 vanilla bean, split, seeds scraped

Method

1.

Place milk and sugar in a pan over low heat, stirring to dissolve sugar, then whisk in flour until dissolved. Add cinnamon and vanilla pod and seeds, then increase heat to medium and bring to the boil. Reduce heat to low and cook, stirring constantly, for 5-6 minutes until very thick. Cool slightly, discard pod and quill, then divide among six 1 cup (250ml) serving dishes or greased and lined dariole moulds. Cover and chill for at least 8 hours or overnight.
2.

For the fruits, place orange juice in a jug, then add enough water to give 300ml liquid. Pour into a saucepan with remaining ingredients. Cover and bring to the boil over medium-high heat, then remove the lid and simmer for 5 minutes or until fruits are tender. Remove fruits with a slotted spoon and set aside in a bowl. Simmer the poaching liquid for a further 5-6 minutes until syrupy, then return fruits to the syrup. Remove from the heat and cool completely.
3.

If using dariole moulds, briefly dip in warm water, then turn out onto plates. Serve budinos topped with fruits and drizzled with some of the poaching liquid.