Juiceman JM300 - Page 10

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NECTARINE BREAD PUDDING
2 nectarines
Milk
4 eggs, beaten
½ cup sugar
¼ tsp. grated nutmeg
1 tsp. almond extract
4 cups dried cubed egg bread*
¾ cup heavy cream
2 tbsp. sugar
¼ tsp. almond extract
Process nectarines through juice extractor. Set aside the pulp.
Add enough milk to the nectarine juice to make 2¼ cups. Combine with egg,
sugar, nutmeg and 1 tsp. almond extract; whisk to blend. Stir in reserved
pulp.
Arrange bread cubes in an ungreased 2-quart shallow baking dish. Pour
nectarine mixture evenly over bread cubes. Press lightly to moisten bread.
Bake in a preheated oven at 350ºF for 40 minutes or until pudding is puffed
and golden. (A knife inserted into the center of the pudding should come out
clean.)
Cool on a wire rack for several minutes. Meanwhile, combine heavy cream,
sugar and remaining ¼ tsp. of almond extract. Whip to soft peaks. Serve on
top of warm pudding.
Makes 6 to 8 servings.
Note: If desired, substitute peaches for nectarines.
* Toast bread cubes at 350ºF for about 10 minutes, stirring several times.
French bread may be substituted for egg bread.
ENGLISH
TROPICAL TRIO
1 mango
1 wedge of pineapple (about 7 oz.)
½ (17 oz.) papaya
Process fruits through juice extractor into juice pitcher. Stir to blend flavors.
Pour into tall glasses.
If desired, add a splash of club soda.
To serve, garnish with a fresh strawberry on the glass.
Makes about 2 cups (2 to 3 servings).
MANGO LEMON COOLER
1 ripe mango, seed removed
½ lemon, peel and pith removed
Sparkling mineral water
Ice
Process fruits through juice extractor into juice pitcher. Stir to blend flavors. Pour
into tall glass.
Add mineral water and ice.
Makes 1 serving.
THE 5 “P’S”
¼ fresh pineapple
1 peach, stone removed
1 pear, halved.
1 pluot, stone removed*
1 plum, stone removed
Process fruits through juice extractor into juice pitcher. Stir to blend flavors. Pour
into tall glass.
Makes 1 serving.
*A pluot is a cross between a plum and an apricot. If not available, add another
peach.