Free Cooking Recipes

A classic French dessert, Apricot Conde is easy to prepare and makes an elegant end to a special dinner.

6 SERVINGS
1 teaspoon vegetable oil
4 oz. [2/3 cup] round-grain rice
11 pints [33/4 cups] milk
12 oz. [11/2 cups] sugar
1 oz. [2 tablespoons] butter
1/2 teaspoon salt
1 teaspoon vanilla essence
6 egg yolks, lightly beaten
2 lb. apricots, peeled, halved and stoned
8 fl. oz. [1 cup] water
2 tablespoons kirsch
1 oz. [1/4 cup] flaked almonds

Directions:

1. Preheat the oven to cool 300°F (Gas Mark 2, 150°C). Lightly grease an 8-inch soufflé dish with the oil. Set aside.
2. In a large flameproof casserole, bring the rice, milk, 4 ounces [1 cup] of the sugar, the butter, salt and vanilla essence to the boil over moderate heat, stirring constantly.
   Cover the casserole and transfer it to the oven. Bake for 1 hour, or until all the liquid has been absorbed.
3. Remove the casserole from the oven. Stir in the egg yolks and place the casserole over low heat. Cook, stirring constantly, for 3 minutes. Remove the casserole from the heat and set it aside to cool.
4. Slice half a pound of the apricots. Set aside.
5. When the rice mixture is cool, spoon one-third of it into the soufflé dish. Place half the apricot slices on top. Continue making layers, ending with the rice mixture. Cover the dish and place it in the refrigerator to chill for 2 hours or until the rice mixture is firm.
6. Meanwhile, to make the sauce, in a medium-sized saucepan, dissolve the remaining sugar in the water over moderate heat, stirring constantly. Add the remaining apricot halves.
7. Reduce the heat to low and simmer for 10 minutes or until the apricots arc tender but still firm. Remove the pan from the heat.
8. With a slotted spoon, remove 12 apricot halves from the pan and set them aside.
9. Purée the remaining apricot halves with the syrup in a strainer or blender and return the purée to the saucepan. Return the pan to high heat. Boil for 3 minutes. Remove the pan from the heat.
10. Stir in the kirsch and almonds. Pour the sauce into a bowl and set it aside to cool. Then place it in the refrigerator to chill.
11. Unmould the pudding on to a serving dish. Arrange the reserved apricot halves on the top and around the sides. Spoon over the sauce and serve immediately.