Difference between revisions of "Apricot Creme"
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* 1/2 cup chopped [[nuts]] (optional) | * 1/2 cup chopped [[nuts]] (optional) | ||
| − | == | + | == Procedures == |
# Combine [[apricots]], 1/3 cup [[Granulated sugar|Sugar]] and [[brandy]]. Marinate about 1 hour. | # Combine [[apricots]], 1/3 cup [[Granulated sugar|Sugar]] and [[brandy]]. Marinate about 1 hour. | ||
# Cook [[rice]], 1-1/2 cups [[milk]] and 1/3 cup [[Granulated sugar|Sugar]] until thick and creamy. | # Cook [[rice]], 1-1/2 cups [[milk]] and 1/3 cup [[Granulated sugar|Sugar]] until thick and creamy. | ||
Latest revision as of 17:26, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 1 1/2 cups dried apricots, diced and cooked
- 2/3 cup Sugar, divided
- 1/4 cup apricot brandy
- 2 cups cooked rice
- 2 cups milk, divided
- 1 tablespoon unflavored gelatin
- 1/4 cup water
- 2 eggs, slightly beaten
- 1/8 teaspoon salt
- 1 cup heavy cream, whipped
- 1/2 cup chopped nuts (optional)
Procedures
- Combine apricots, 1/3 cup Sugar and brandy. Marinate about 1 hour.
- Cook rice, 1-1/2 cups milk and 1/3 cup Sugar until thick and creamy.
- Soften gelatin in water; stir into hot rice.
- Blend eggs with remaining 1/2 cup milk; add salt.
- Stir into rice; cook over low heat, stirring, 2 to 3 minutes. Cool.
- Fold in whipped cream, apricots and marinade. Spoon into dessert dishes. Top with nuts.
