Ingredients

For Indian pudding

2 1/2 cups low-fat (1%) milk

　　1/3 cup cornmeal

　　1/3 cup unsulfured molasses

　　3/4 teaspoon ground ginger

　　1/4 teaspoon cinnamon

　　1 tablespoon unsalted butter

　　

For dried-fruit compote

1 cup apple cider

　　1/4 cup packed light brown sugar

　　1/4 cup water

　　2 tablespoons fresh lemon juice

　　1/2 cup dried apricots

　　1/2 cup pitted prunes

　　1/2 cup dried cranberries

　　

Make pudding:

Step 1

In a heavy saucepan stir together milk and cornmeal and bring to a simmer, stirring. Stir in molasses, ginger, cinnamon, and a pinch salt and simmer mixture, stirring, 30 minutes, or until very thick. Add butter, stirring until melted. Remove pan from heat and cool pudding 20 minutes, covered.

　　

Make compote:

Step 2

In a saucepan simmer cider, brown sugar, water, and lemon juice, stirring occasionally, until sugar is dissolved. Add fruits and simmer 5 minutes more, or until fruits are softened and plumped up.

　　

Step 3

Put a spoonful of pudding in each of 8 shallow bowls or soup plates using a 2-ounce (1/4 cup) ice-cream scoop and top with some compote.