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Name: Brown Sugar Glazed Apricots with Sweet Risotto Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 8 Apricots; 1/4 c Brandy; 3 Egg yolks; 4 tb Brown sugar; 1/2 Vanilla bean; 1/4 c Cr?me fraiche; whipped; 2 c milk; 1/2 Orange zested chopped fine; 1 Whole egg; 2 tb Butter Soft; 1/3 c Sugar; 1/4 c Arborio rice; 1 tb Unsalted butter; 1 1 inch piece fresh ginger; 1 Pinches cinnamon

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INGREDIENTS

8 Apricots
1/4 c Brandy
3 Egg yolks
4 tb Brown sugar
1/2 Vanilla bean
1/4 c Cr?me fraiche; whipped
2 c milk
1/2 Orange zested chopped fine
1 Whole egg
2 tb Butter ; Soft
1/3 c Sugar
1/4 c Arborio rice
1 tb Unsalted butter
1 1 inch piece fresh ginger
1 Pinches cinnamon

Servings

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 cr?me 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. Per serving: 1629 Calories (kcal); 64g Total Fat; (37% calories from fat); 38g Protein; 198g Carbohydrate; 963mg Cholesterol; 503mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 11 Fat; 7 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0021 Converted by MM_Buster v2.0n.

NOTES

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Brown Sugar Glazed Apricots with Sweet Risotto Pudding

8 Apricots
1/4 c Brandy
3 Egg yolks
4 tb Brown sugar
1/2 Vanilla bean
1/4 c Cr?me fraiche; whipped
2 c milk
1/2 Orange zested chopped fine
1 Whole egg
2 tb Butter Soft
1/3 c Sugar
1/4 c Arborio rice
1 tb Unsalted butter
1 1 inch piece fresh ginger
1 Pinches cinnamon

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 cr?me 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.        Per serving: 1629 Calories (kcal); 64g Total Fat; (37% calories from  fat); 38g Protein; 198g Carbohydrate; 963mg Cholesterol; 503mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable;  2 Fruit; 11 Fat; 7 Other Carbohydrates    Recipe by: COOKING LIVE PRIMETIME SHOW #CP0021      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1391g)
Recipe Makes: 1 servings

Calories: 3845
Calories from Fat: 1877 (49%)

Amt Per Serving		% DV

	Total Fat 208.6g	278 %
	Saturated Fat 100.4g	502 %
	Monounsaturated Fat 74.7g
	Polyunsanturated Fat 21.6g
Cholesterol 5474.8mg		1685 %
Sodium 519.7mg		18 %
Potassium 1686.2mg		44 %
Total Carbohydrate 410.2g		121 %
	Dietary Fiber 7.2g	29 %
	Sugars, other 403g
Protein 83g		119 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3845

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