Turban D'Agen (Prunes In A Ring) Recipe

Step 1

RICE RING: Early in day or day before:

Step 2

Cover rice with water; bring to boil- turn off heat; let stand 5 min. Drain, rinse in cold water ; drain well.

Step 3

In double boiler, combine rice, milk, sugar, 1/2 tablesp. butter, and salt; cook, covered, over boiling water, 45 min. , or until rice is done.

Step 4

Sprinkle gelatin on top of water to soften. Meanwhile, butter a ring mold (5-to-6-cup capacity).

Step 5

Toss rice with fork to separate grains; into it, stir softened gelatin and egg yolks. Refrigerate until cool.

Step 6

Into rice mixture, fold cream and vanilla. Turn into mold. Refrigerate several hours or until firm.

Step 7

PRUNE COMPOTE: 1/2 lb. dried prunes; 1 cup Marsala wine; 1 lemon slice; 1/4 cup apricot jam

Step 8

Night before: Soak prunes in water to cover.

Step 9

Early in day:

Step 10

Drain prunes, reserving liquid.

Step 11

In saucepan, combine prunes, wine, 1 cup liquid from prunes, lemon slice; simmer, uncovered, about 30 min. or until prunes are tender and liquid reduced to 1 cup.

Step 12

Stir in apricot jam; refrigerate.

Step 13

To serve: Unmold rice ring on serving plate; fill center with prunes and a little syrup; over each serving, spoon remaining syrup. Makes 8 to 10 servings.

Things You'll Need

  • 2/3c Raw regular white rice
  • 1 3/4c Milk
  • 1/4c Granulated sugar
  • Butter or margarine
  • 1/8ts Salt
  • 1pk Unflavored gelatin
  • 2tb Water
  • 2 Egg yolks, slightly beaten
  • 1c Heavy cream, whipped
  • 1/2ts Vanilla extract

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