White Chocolate Rice Pudding with Cherries Jubilee and Sliced Almonds

Ingredients

• 1 cup cherry preserves 
• 2 large egg yolks 
• 0.3 teaspoon ground cinnamon 
• 3 tablespoons kirsch liqueur (cherry brandy)
• 1 tablespoon orange zest grated
• 0.3 teaspoon salt 
• 0.3 cup slivered almonds toasted for garnish
• 0.7 cup sugar 
• 1 tablespoon vanilla extract 
• 6 servings whipped cream for garnish, optional
• 3 tablespoons whipping cream 
• 4 ounces chocolate white chopped (recommended: Lindt or Valrhona)
• 0.7 cup rice long-grain white
• 4.5 cups milk whole

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Combine first 5 ingredients in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
2. Reduce heat to low.
3. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixture into egg mixture; return mixture to the saucepan and cook for 2 minutes, stirring constantly; do not let boil.
4. Remove from the heat.
5. Add white chocolate and stir until melted. Stir in the orange zest and cinnamon.
6. Transfer pudding to a large bowl, cover, and chill until cold.
7. Serve in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses.
8. Bring preserves and cinnamon to a simmer in a medium saucepan over low heat.
9. Remove from the heat, add the kirsch, and carefully ignite with a long match or just warm through.