INGREDIENTS

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 crme 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.  Converted by
MC_Buster.  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 (calculated from recipe ingredients)
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Calories: 1659
Calories From Fat: 553
Total Fat: 62.4g
Cholesterol: 857mg
Sodium: 358.6mg
Potassium: 1394.3mg
Carbohydrates: 211g
Fiber: 3.8g
Sugar: 167.6g
Protein: 35.6g