Recipe courtesy of Nicole Plugh
Brown Sugar Glazed Apricots with Sweet Risotto Pudding
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 224
- Total Fat
- 10
- Saturated Fat
- 5
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 20
- Protein
- 5
- Cholesterol
- 96
- Sodium
- 42
Ingredients
2 cups milk
1/3 cup sugar
1/2 vanilla bean
1-inch piece of fresh ginger
1/2 orange zested chopped fine
1/4 cup arborio rice
1 whole egg
3 egg yolks
1/4 cup creme fraiche, whipped
1 tablespoon unsalted butter
8 apricots
Pinch of cinnamon
4 tablespoons brown sugar
2 tablespoons soft butter
1/4 cup brandy
Directions
- 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 creme 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.