Ingredients

• 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
• 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

Instructions

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.
2. Make compote: 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.
3. 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.
4. 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.