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Fruited Grits Dessert Bread with Orange Syrup is a twist on a popular South American dessert. This scrumptious dessert is traditionally prepared with wheat. However, given that corn is a staple throughout this continent, it is not unusual to find this variation prepared with a coarse ground corn (grits).
Original reipce makes 2 dozen Change Servings
FOR DESSERT BREAD:
PREHEAT oven to 350º F. Grease 9 x 5-inch loaf pan or dish.
HEAT evaporated milk and water in large saucepan over medium-high heat. Bring to a boil; reduce heat to low. Slowly stir in grits. Cook, stirring constantly, for about 10 to 15 minutes or until thickened. Remove from heat. Stir in sugar, nuts, fruit with liqueur and orange peel. Cool for 20 minutes.
BEAT egg whites in medium bowl until stiff peaks form. Stir in yolks into grits mixture. Fold egg whites into grits mixture. Pour mixture into prepared loaf pan.
BAKE for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; remove to wire rack or serving platter. Serve warm with Orange Syrup.
FOR ORANGE SYRUP:
COMBINE water and sugar in medium saucepan over medium heat. Bring to a boil and maintain it, stirring occasionally for 10 minutes. Remove from heat. Stir in orange liqueur. Makes about 1 2/3 cups.
|Calories from Fat||70|
|Total Fat 7g||11%|
|Saturated Fat 3.5g||17%|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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