Almond Amaranth Pudding with Plum Compote

Pudding

1 cup amaranth

1 can (12 ounces) evaporated milk

1½ cups almond milk

1 cinnamon stick

1 teaspoon salt

½ teaspoon ground cinnamon

¼ cup sugar

2 eggs (room temperature), beaten

1½ teaspoons pure almond extract

1 teaspoon vanilla extract

Whipped cream and sliced almonds, for garnish

Plum Compote

2 black plums

2 red plums

2 tablespoons honey

¼ cup water

For the pudding: Soak the amaranth in 2 cups of water for 3 hours. Drain.

In large sauce pan add both milks, cinnamon stick and salt and bring to a slight boil. Add the drained amaranth and reduce the heat to medium low and simmer 25-30 minutes stirring frequently.

In a separate bowl, add sugar to the eggs and beat with fork. Temper the egg mixture by adding a tablespoon of hot pudding to egg mixture and continue beating rapidly with a fork. Repeat this process 6-8 times until egg mixture can be added to the hot pudding mixture without causing eggs to cook in pudding. Raise to medium heat stirring constantly for 7-8 minutes.

Pour pudding in large glass bowl and refrigerate to set until room temperature or slightly chilled.

For the compote: Peel plums, but save the skin. Remove the pits and chop plums into ½ inches pieces. Add fruit and skins to small saucepan along with honey and water. Cook on medium low heat, stirring often for about 25 minutes until fruit is soft. Remove and discard the skin. Compote can be served chilled, at room temperature or straight off the stove.

Place pudding in a serving bowls. Spoon 1½ tablespoons of compote onto pudding. Garnish with whipped cream and sliced almonds.

Serves six.

Chris Crabtree, Winfield