Pommes Grimaldi (pohm gree-mahl-dey) is an unusual dessert of apples and rice baked in a flan case.
12 fl. oz. milk
1 vanilla pod
3 oz. round-grain rice, washed, soaked in cold water for
30 minutes and drained
2 tablespoons castor sugar
1 tablespoon chopped candied peel
1½ oz. butter
1 tablespoon orange-flavoured liqueur X 9-inch Flan Case made with rich shortcrust pastry, baked blind and cooled
1 lb. cooking apples, peeled, cored and sliced
In a medium-sized saucepan, scald the milk with the vanilla pod (bring to just below boiling point) over moderate heat.
Remove the pan from the heat, cover it and leave the milk to infuse for 20 minutes. Remove the vanilla pod.
Return the pan to the heat and bring the milk to the boil over moderate heat. Add the rice, reduce the heat to low and simmer for 15 to 20 minutes or until all the liquid has been absorbed.
Remove the pan from the heat. Stir in 1 tablespoon of the sugar, the candied peel, 1 tablespoon of the butter and the liqueur. Spread the rice mixture evenly over the bottom of the flan case.
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a large frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the apple slices and cook, turning them occasionally, for 8 to 12 minutes or until they are tender. Remove the pan from the heat.
Using a slotted spoon, arrange the apple slices in an overlapping layer in the flan case, on top of the rice. Sprinkle over the remaining sugar and place the flan in the oven. Bake the flan for 10 to 15 minutes or until it is hot and the sugar has melted.
Remove the flan from the oven and serve immediately.