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Almond Fruit Pudding

8 ounces dried fruit such as cherries, blueberries, blackberries, and cranberries
1 cup sugar
¾ cup Newman's Own® Old-Fashioned Roadside Virgin Lemonade
5 eggs
1 cup ground blanched almonds ½ tsp Almond extract

Preheat the oven to 350°F.

In a saucepan, simmer the dried fruit with 1/3 cup of the sugar and the lemonade until the fruit is tender and the liquid is nearly absorbed, about 4 minutes. Drain if necessary. Place the fruit in a 6-to- 8-cup soufflé dish.

In a large bowl, beat the eggs until thick and lemon-colored. Gradually beat in the remaining 2/3 cup of sugar, 1 Tbsp at a time. Fold in the almonds and almond extract. Pour the mixture over the fruit in the soufflé dish and bake for 45 to 50 minutes, or until set. Serve hot.

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