Pudding à la Macédoine

Ingredients

• 4 cups Fruit or Wine Jelly (Prepared according to package directions or homemade.)
• 2 medium Banana (Sliced)
• 6 oz Dried Figs (Thinly sliced into strips)
• 2 medium Oranges (Peeled and segmented)
• 4 oz Dates (Pitted and chopped)
• 4 cups Ice Water (For chilling the mold)

Instructions

1. 1Prepare the fruit or wine jelly according to package directions or your favorite homemade recipe. Let it cool slightly but not set.
2. 2Place a decorative mold in a pan of ice water. This will help the jelly set evenly and prevent sticking.
3. 3Pour a layer of the jelly mixture into the mold, about 1/2 inch deep. Place in the refrigerator and let it firm up slightly. This will take approximately 30 minutes.
4. 4Arrange slices of banana on top of the partially set jelly. From the center of each banana slice, radiate thin strips of figs (seed side down). Be creative with your design.
5. 5Carefully cover the fruit with more jelly mixture, adding it by spoonfuls to avoid disarranging the fruit. Return to the refrigerator and let it firm up again (about 30 minutes). Repeat this process, adding more fruit (oranges, dates) and jelly, allowing each layer to stiffen before adding the next. Continue until all the fruit and jelly are used.
6. 6Once all layers are complete, chill the pudding for at least 2 hours to ensure it is fully set. To serve, dip the mold briefly in warm water to loosen the pudding, then invert it onto a serving plate.