Apricot Conde Recipe

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelBit Difficult
Health IndexJust EnjoyCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Fresh apricots8 Ounce, halved and stones (225 Grams)
 Sugar1 Ounce (25 Grams)
 Water1⁄4 Pint (150 Milliliter)
 Water30 Milliliter (2 Tablespoon)
 Powdered gelatin2 Teaspoon (Leveled)
 Whipping cream4 Ounce (1 Carton Of 113 Grams)
 Red currant30 Milliliter (2 Tablespoon Leveled)
 Arrowroot15 Milliliter (1 Tablespoon Leveled)
For the creamy rich rice
 Butter1 Ounce (25 Grams)
 Milk1 Pint (568 Milliliter)
 Pudding rice2 Ounce (50 Grams)
 Sugar2 Ounce (50 Grams)

Nutrition Facts

Serving size: Complete recipe

Calories 1445 Calories from Fat 701

% Daily Value*

Total Fat 78 g120.7%

Saturated Fat 49.5 g247.5%

Trans Fat 0 g

Cholesterol 271 mg

Sodium 287.7 mg12%

Total Carbohydrates 159 g53.1%

Dietary Fiber 6 g24.1%

Sugars 143.9 g

Protein 26 g51.7%

Vitamin A 111.6% Vitamin C 58.8%

Calcium 67.4% Iron 12.1%

*Based on a 2000 Calorie diet

Directions

Make the rice as for Creamy rice pudding but do not brown under grill.
Leave it to get quite cold, stirring now and again.
Put the apricots, sugar and water in a solid separator or ovenproof dish.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Stand the separator containing the apricots on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3-4 minutes.
Reduce pressure quickly.
Remove the fruit and drain, reserving the liquid.
Leave the apricots to cool.
Put the 30 ml (2 tbsp) water in a small basin and sprinkle over the gelatine.
Warm it gently over hot water until dissolved; leave until cool and almost on the point of setting.
Whip the cream.
Stir the gelatine into the cold creamed rice, mix well, then fold in the whipped cream.
Pour the mixture into a glass dish and leave to set.
Arrange the halved apricots over the top.
Heat the apricot liquid in a small pan with the redcurrant jelly until it is almost at boiling point.
Blend the arrowroot to a paste with a little water, then stir in a little of the hot liquid.
Add the mixture to the pan, stirring until it boils.
Leave the sauce to cool, then spoon a little over the apricots.
Serve the remaining sauce separately.
Quantcast