Friday, 9 January 2015

french food friday...Glazed rice pudding with boozy prunes


photo and recipe from here


Bonjour mes belles,

This weeks recipe has a touch of booze which always goes down a treat in our house.

I bought French Boyfriend a nice bottle of Armagnac  which appears to be going down a treat. I am not an expert in armagnac and hoped that the bottle that I picked was a good one.

I am hoping that he does not notice that I have used a little to make this particular recipe.


Glazed rice pudding with boozy prunes

  • Serves 6

  • Ingredients

    The glaze looks and tastes delicious, but you can just spoon the prunes on top of the plain rice pudding. Get good prunes, preferably Agen.
    FOR THE PRUNES
:
    • 225g agen prunes

    • Juice of 1 orange

    • 100g soft, light
 brown sugar

    • 50ml whisky or 
brandy
    FOR THE RICE
 PUDDING:
    • 125g pudding rice
    • 1 litre whole milk, plus extra if needed 
    • 75g caster sugar

    • 2 teaspoons vanilla extract 
    • 50ml double cream 
    • 5 tablespoons demerara sugar 
    TO SERVE:
    • Creme fraiche

    Method

    1. Put the prunes in a saucepan with the orange juice, 300ml water and sugar and bring to a simmer. Simmer very gently for 1 hour. The prunes will become soft and the liquid will reduce right down. Put the whole lot into a serving bowl and add the alcohol. Leave to cool completely.
    2. For the rice pudding, put the rice into a saucepan with the milk and bring to the boil. Immediately lower the heat, add the caster sugar and cook over a very low heat for about 30 minutes, until the rice is tender and the liquid has been absorbed. If the rice becomes too thick add more milk. Stir in the vanilla and the cream. Spoon into 6 ovenproof pots or ramekins and sprinkle the demerara sugar on the top. Put them under a very hot grill until golden and bubbling, or caramelise using a blow torch.
     
    très bon  vendredi à tous, Leeann x

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