RICE PUDDING WITH APRICOTS & CANDIED ALMONDS

Serves 8

“By gently baking the apricots in a syrup, the flesh becomes luscious and tender without turning to pulp, the acid is brightened and the sweetness balanced. The apricot flavour really comes alive.” Catherine

RICE PUDDING

150 g (5½ oz) short-grain rice

1.2 kg (2 lb 10 oz) milk

150 g (5½ oz) caster (superfine) sugar

1 teaspoon vanilla extract

30 g (1 oz) rosewater (optional)

4 egg yolks

Combine the rice and 350 g (12 oz) of water in a heavy-based saucepan over medium heat and bring to the boil. Reduce the heat to low and simmer until the water has been absorbed. Add the milk, stir to combine, increase the heat and bring to the boil, then reduce the heat to low and simmer for 7–8 minutes or until the rice is soft — there should still be a lot of liquid left in the pan. Stir in the sugar until dissolved, then stir in the vanilla extract and rosewater.

Whisk the egg yolks for 2 minutes in a bowl until pale, then, using a ladle, add about 1 cup rice to the egg yolk and whisk to combine. Add to the remaining rice mixture in the pan and cook, stirring continuously, for about 3 minutes or until thickened. Do not let it boil or it will curdle. Spoon into 250 ml (9 fl oz/1 cup) capacity serving bowls and refrigerate for 1 hour to chill and set.

BAKED APRICOTS

1 chamomile tea bag

1 vanilla bean, split & seeds scraped

330 g (11²/₃ oz) caster (superfine) sugar

8 apricots, halved

Preheat the oven to 160°C (315°F/Gas 2–3).

Place the tea bag, vanilla bean and seeds and 250 g (9 oz) of water in a small saucepan over medium heat and bring to the boil. Add the sugar and stir to dissolve. Reduce the heat to low and simmer for 5 minutes.

Place the apricots, cut-side down, in a single layer in 2 large baking dishes and pour over the hot chamomile syrup including the tea bag and vanilla bean. Bake for 10–15 minutes or until starting to soften, then turn the apricots over and bake for another 10–15 minutes or until tender. You want the apricots to retain their shape without being firm still. Set aside in the syrup to cool.

CANDIED ALMONDS

2 eggwhites

85 g (3 oz) caster (superfine) sugar

1 teaspoon vanilla extract

pinch of table salt

115 g (4 oz) flaked almonds

Preheat the oven to 150°C (300°F/Gas 2). Whisk the eggwhite, sugar, vanilla extract and salt in a bowl until soft peaks form. Add the almonds and gently fold through. Spread over a baking tray lined with baking paper. Bake for 20–25 minutes or until golden, stirring frequently to ensure even colouring. Watch the mixture carefully in the last 5 minutes of cooking to ensure it doesn’t burn. Set aside to cool and crisp up, then store in an airtight container for up to 4 days.

TO SERVE

65 g (2¹/₃ oz) caster (superfine) sugar (optional)

If desired, sprinkle the sugar evenly over each bowl of rice pudding, then, use a kitchen blowtorch, or place the puddings under a hot grill (broiler), to caramelise the sugar.

Divide the baked apricots between the bowls and spoon over some of the apricot syrup. Sprinkle generously with the candied almonds and serve.