Dessert

From Seasonal Fruit Desserts from Orchard, Farm, and Market

Tangelo-Tangerine Pudding

This electric orange pudding is great for someone who’s longing for dessert but trying to say no. Tangelos are big and juicy with a decidedly round and sparkly flavor, but any tangerine-type citrus at its sweet prime will be a good bet. A mixture of citrus—grapefruits, tangerines, blood oranges, a bit of lime—is also intriguing, a kind of tutti-frutti. Or use just blood orange juice, if you can find it.

If you choose to use bottled juice, look for one that is freshly squeezed, if possible. I have occasionally found some fine juices at farmers’ markets and farm stands where citrus are plentiful.

Makes four 1/2-cup servings

1 heaping teaspoon finely grated tangerine, tangelo, or other citrus zest

1 tablespoon organic sugar

3 tablespoons organic cornstarch

2 cups fresh tangelo juice (from 10 to 12 tangelos) or mixed citrus juice

Tiny pinch of salt

1 tablespoon unsalted butter

1 teaspoon bottled yuzu juice or 1 tablespoon orange-flower water

Stevia, orange blossom honey, or agave nectar, to taste

1. Smash the tangerine zest with the sugar to moisten the sugar with the fruit’s aromatic oils. Transfer to a 1-quart saucepan along with the cornstarch, juice, and salt. Stir to dissolve the cornstarch.

2. Turn on the heat, bring the mixture to a boil, and cook, stirring, until the juice has thickened, after just a few minutes. Cook for 1 minute more, than turn off the heat and whisk in the butter and yuzu or orange-flower water. Taste, and if extra sweetener is needed, add a few drops of stevia, orange blossom honey, or agave nectar.

3. Divide among juice glasses or Champagne glasses. Refrigerate until set, about 2 hour. (If you’re not counting calories too quickly, this pudding is great with a dollop of whipped cream.)