Description Edit

Makes 6 servings.

Ingredients Edit

Raspberry coulis Edit

Crème Anglaise Edit

Directions Edit

  1. Simmer wine and apricots in small saucepan for 5 minutes.
  2. Set aside.
  3. Beat egg yolks for 2 minutes in small mixing bowl.
  4. Add confectioners' sugar; beat 6 minutes.
  5. Add vanilla and almond extracts; continue mixing on low speed.
  6. Add apricots, rice, almonds and mix thoroughly.
  7. Pour into buttered 1½-quart baking dish.
  8. Bake at 275 °F for 45 to 55 minutes, or until custard is firm.
  9. Let cool to room temperature.

Raspberry coulis Edit

  1. Mix raspberries, confectioners' sugar and liqueur in food processor or blender.
  2. Strain seeds from mixture.

Crème Anglaise Edit

  1. Beat egg yolks 2 minutes in small mixing bowl.
  2. Add confectioners' sugar and cream; beat 6 minutes.
  3. Add vanilla and almond extracts; beat an additional minute.

Serving Edit

  1. Spoon raspberry coulis onto plates.
  2. Spoon pudding over coulis.
  3. Pour Crème Anglaise over pudding.

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