1/4 cup dried chopped
apricots
1/2 cup Sauterne or other dessert wine
2 large egg yolks
2 tablespoons confectioners sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy cream, scalded
1 1/2 cups cooked long grain brown rice
1/4 cup whole roasted almonds
Raspberry Coulis:
1/2 pint fresh raspberries or 2 (10-ounce) packages frozen
raspberries, drained
1/4 cup confectioners (powdered) sugar
1/4 cup raspberry liqueur
Creme Anglaise:
3 large egg yolks
1/4 cup confectioners sugar
1/2 cup heavy cream
1/2 teaspoon vanilla extract
1/8 teaspoon almond extract
Simmer wine and apricots
in small saucepan for 5 minutes. Set aside.
Beat egg yolks for 2 minutes
in small mixing bowl. Add sugar; beat 6 minutes. Add vanilla
and almond extracts; continue mixing on low speed. Add apricots,
rice, almonds and mix thoroughly.
Pour into buttered 1 1/2-quart
baking dish.
Bake at 275*F for 45 to
55 minutes, or until custard is firm. Let cool to room temperature.
For Raspberry Coulis: Mix raspberries, sugar and liqueur
in food processor or blender. Strain seeds from mixture.
For Creme Anglaise: Beat egg yolks 2 minutes in small
mixing bowl. Add sugar and cream; beat 6 minutes. Add vanilla
and almond extracts; beat an additional minute.
To Serve: Spoon Raspberry Coulis onto plates.
Spoon pudding over coulis. Pour Creme Anglaise over pudding.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
