Brown Sugar Glazed Apricots With Sweet Risotto Pudding

Recipe Ingredients

2 cups	474ml	Milk
1/3 cup	65g / 2.3oz	Sugar
1/2		Vanilla bean
1		Fresh ginger - (1")
1/2		Orange - zested, chopped fine
1/4 cup	40g / 1.4oz	Arborio rice
1		Egg
3		Egg yolks
1/4 cup	59ml	Crème fraiche - whipped
1 tablespoon	15ml	Unsalted butter
8		Apricots
1		Cinnamon
4 tablespoons	60ml	Brown sugar
2 tablespoons	30ml	Soft butter
1/4 cup	59ml	Brandy

Recipe Instructions

Combine milk, sugar, vanilla, ginger, orange zest and rice in pot. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to simmer and cook until most of the milk is absorbed, about 20 to 35 minutes, continuing to stir occasionally.

Whisk together egg and yolks and slowly temper into simmering rice mixture. Take off heat and stir butter. Remove vanilla bean and ginger and pour onto lined sheet pan. Cover with plastic or parchment and refrigerate to cool. When cool, fold in whipped crème fraiche.

Meanwhile, split apricots in half and pit. Lay face-side up on sheet pan. Sprinkle each half with brown sugar and cinnamon. Dot with butter and drizzle with brandy. Place in broiler or under salamander until butter and sugar melt and bubble and apricots soften, about 3 to 5 minutes.

To serve, spoon rice pudding into center of bowl, place 4 apricots halves on top.

This recipe yields 4 servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0021) - from - the TV FOOD NETWORK

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