2661—Pudding Diplomate aux Fruits

Prepare the pudding as above, but spread a few extra layers of fresh fruit in the mould, such as very ripe pears, peaches, apricots, etc., all peeled, cut into thin slices, and previously macerated with powdered sugar and half a port wine-glassful of either Kirsch, Maraschino, or Anisette, etc.

When the pudding is turned out, surround its base with some very cold stewed fruit the same as one of the kinds used inside the pudding, or some stewed, mixed fruit.