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Tangelo pudding

Time 20 minutes
Yields Serves 4
Tangelo pudding
(Glenn Koenig / Los Angeles Times)
1

In 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.

2

Place 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.

3

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

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.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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