Caramelised Rice Pudding With Winter Fruits – Vegetarian

Paul and James both say that we should rejoice in our trials because of their beneficial results. It is not the adversity considered in itself that is to be the ground of our joy. Rather, it is the expectation of the results, the development of our character that should cause us to rejoice in adversity. God does not ask us to rejoice because we have lost our job, or a loved one has been stricken with cancer, or a child has been born with an incurable birth defect. But He does tell us to rejoice because we believe He is in control of those circumstances and is at work through them for our ultimate good.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Vegetarian	Chefs, Christmas, Of, Twelve	1	Servings

INGREDIENTS

6		Prunes, coarsely chopped
6		Dried apricots, coarsely
		chopped
1		Apple, coarsely chopped
1		Pear, coarsely chopped
6		Figs, coarsely chopped
8	oz	Sugar
1/2	pt	Water
		Zest and juice of 1 orange
1		Stick cinnamon
1		Bay leaf
2		Cloves
1		Vanilla pod
1		Measure Grand Marnier
		Rice pudding
2		Vanilla pods, split
300		Double cream
300		Milk
1/2		Lemon, zest of
150	g	Pudding rice
300	g	Sugar
2		Eggs separated

INSTRUCTIONS

For the syrup, boil the ingredients together gently for 1 hour until
they form a light syrup. Pour over fruits and allow to steep until
cold.  Preheat oven 150C/300F/gas mark 2. Scrape the seeds from the
vanilla  pod. In an oven-proof saucepan, boil the cream, milk, lemon
and  vanilla seeds. Stir in the rice and cover with grease proof paper.
Bake in the oven for 30 minutes until tender. Remove the rice from  the
oven and stir in 100g of the sugar. Leave to cool.  In a saucepan,
dissolve the remaining sugar, boil until it becomes  caramel, and pour
into 6 metal pudding moulds. Allow to cool.  Remove cover from rice and
beat in the egg yolks. Whisk the egg whites  until stiff and fold into
the rice. Divide between the caramel lined  moulds and cover with
buttered foil. Bake for 25 minutes until they  have risen and are firm
to touch.  To serve, unmould onto warm plates and spoon a generous
amount of  fruit compote with each portion.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is a know-all”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3394 Calories From Fat: 113 Total Fat: 12.8g Cholesterol: 372mg Sodium: 1427.2mg Potassium: 2361.2mg Carbohydrates: 824.4g Fiber: 23.1g Sugar: 656g Protein: 31.1g