Apricot Creme

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Makes 6 servings.



  1. Combine apricots, 1/3 cup Sugar and brandy. Marinate about 1 hour.
  2. Cook rice, 1-1/2 cups milk and 1/3 cup Sugar until thick and creamy.
  3. Soften gelatin in water; stir into hot rice.
  4. Blend eggs with remaining 1/2 cup milk; add salt.
  5. Stir into rice; cook over low heat, stirring, 2 to 3 minutes. Cool.
  6. Fold in whipped cream, apricots and marinade. Spoon into dessert dishes. Top with nuts.

See also