Name: Judge Peter's Pudding
Yield: Serves 12 to 16
Ingredients: 5 1/2 cups fresh orange juice; 1/2 cup fresh lemon juice; 2 cups canned pineapple juice; 4 envelops gelatin; 1 cup peeled and seeded grapes; 1/2 cup chopped figs; 1/2 cup chopped dates; 1/2 cup chopped pecans; 1 cup fresh orange chunks; 1/2 cup bananas (optional); 2 cups whipping cream; 1 tablespoon sugar, to taste; 1 teaspoon vanilla or cognac

Ingredients

5 1/2 cups fresh orange juice

1/2 cup fresh lemon juice

2 cups canned pineapple juice

4 envelops gelatin

1 cup peeled and seeded grapes

1/2 cup chopped figs

1/2 cup chopped dates

1/2 cup chopped pecans

1 cup fresh orange chunks

1/2 cup bananas (optional)

2 cups whipping cream

1 tablespoon sugar, to taste

1 teaspoon vanilla or cognac

Mix fruit juices in large bowl and taste for tartness. Take out 1 cup of juice and soften gelatin in it. Heat another cup of the juice almost to boiling, add to the softened gelatin and stir until dissolved. Add dissolved gelatin to fruit juices and put bowl in the refrigerator to chili, stirring occasionally until starting to jell. Meanwhile, peel and seed the grapes (its worth the effort). Chop figs, dates, and pecans. Section oranges and cut into small chunks, draining off extra juice. If using bananas cut them just before folding into the jell. When gelatin is slightly thickened fold in fruits and nuts, one variety at a time, to assure even distribution. Rinse a decorative 8-cup mold with cold water, fill with mixture and chill for several hours or overnight. Unmold onto a pretty plate. Serve with sweetened whipped cream.

Judge Peter's Pudding

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