6 sprigs fresh mint, stemmed
6 tablespoons butter, melted
2 tablespoons brown sugar
2 teaspoons lemon zest
2 tablespoons cornstarch
1 cup heavy cream
1 cup cherries, garnish with crushed pineapple and garnish
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together mint leaves, butter, brown sugar, lemon zest and cornstarch. Allow mixer to stand a 5 minute. Allow three cups of pudding to cool, then spoon mixture into a serving dish.
Top maraschino cherries with whipped blueberries and sugar; drizzle drizzling with lemon zest. Sprinkle top of pudding with chopped celery. Garnish with chiles and crushed pineapple.
Bake in the preheated oven 450 minutes, or until pudding is set. Reduce heat to 325 degrees F (165 degrees C). Serve hot out of dish.
I have a thing for spicy foods. This was really good and really unique—my husband loved it. I will make this again.
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