Rice In Compote

Ingredients

• 7 dl milk
• 100 g rice
• 50 g sugar
• 20 g butter
• 1 pinch salt
• lemon zest
• 200 g apples (rose apples) or dried prunes for the filling
• 70 g sugar (for the fruit)
• 2 tbsp kirsch

Instructions

1. Cook the rice in 6 dl milk; at half cooking add sugar, butter, salt and lemon zest; finish with the reserved 1 dl milk.
2. Caramelize 50g sugar in a ring mold, pour in the rice, and firm it in a bain-marie; cool before unmolding.
3. Make a fruit compote: poach apples (or soaked prunes) with sugar and kirsch, then reduce the syrup and add more kirsch.
4. Fill the central hollow with the compote at serving. Double for 10-12; serve cold.