Recipe: Plum pudding with Ahwahnee apricot sauce

Total time: 1 hour, 10 minutes

Servings: 12

Note: From executive chef Terry Sheehan at the Ahwahnee hotel.

Ahwahnee apricot sauce

2 (15.25-ounce) cans peeled apricots in heavy syrup

3/4 cup brandy

3/4cup apricot jam

2 cinnamon sticks

1 vanilla bean, split in half

3 cloves

1( 1/4-inch) slice of fresh ginger

1. Place the apricots and syrup in a blender and blend until smooth.

2. Combine the apricot purée, brandy, apricot jam, cinnamon sticks, vanilla bean, cloves and ginger in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer until the mixture thickens and the color darkens slightly, about 15 minutes.

3. Strain out the spices and cool.

Pudding

1/2 cup butter, softened

3/4 cup sugar

5 eggs

1/2 cup currants

1/2 cup golden raisins

1/2 cup dried apricots, diced

1/2cup dried cherries

1/2cup pecans, chopped

1 tablespoon orange zest

1 tablespoon flour

3 cups ( 1/2-inch) bread cubes made from a top-quality white loaf

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1. Heat the oven to 350 degrees. Cream together the butter and sugar. Beat in the eggs one at a time until they are fully incorporated.

2. In a separate bowl, toss the currants, raisins, dried apricots, dried cherries, pecans and orange zest with the flour, then fold them into the butter mixture. Fold in the bread cubes and spices.

3. Spoon the batter into a 7-by-10-inch glass baking pan and place the pan in a larger baking pan. Pour hot water halfway up the side of the pudding pan. Bake until set, about 40 minutes. Serve with Ahwahnee apricot sauce.

Each serving: 421 calories; 6 grams protein; 65 grams carbohydrates; 4 grams fiber; 14 grams fat; 6 grams saturated fat; 109 mg. cholesterol; 88 mg. sodium.