CONTEST DESSERT:Rigadon(Pear Brioche Pudding&Apricot Coulis

RIGADON (Pear Brioche Pudding with Apricot Coulis)
Adapted by BumbleBeeBoogie

1/2 teaspoon butter
3/4 cup plus 1/2 tablespoon granulated white sugar; divided
1 ripe large firm pear, peeled, cored, diced
1 teaspoon Kirsch or Pear liqueur
3 large eggs plus 2 egg yolks
1-1/2 cups whole scalded milk
1 cup hot whipping cream
1/4 cup finely chopped walnuts
1/4 cup finely chopped hazelnuts
1 teaspoon orange zest (orange part of the peel)
1 stale brioche (egg bread), diced
1 teaspoon butter

Preheat the oven at 350 degrees F.

Melt the 1/2 teaspoon of butter in a small saucepan over medium-low heat. Stir in 1/2 tablespoon of the sugar and the diced pear. Cook, stirring often until the pear is tender. Remove from the heat and add the kirsch or pear liqueur. Set aside.

Cream the eggs and egg yolks with the 3/4 cup of sugar until light and fluffy. Heat the milk and cream and beat stir them into the egg mixture. Stir I the chopped nuts, orange zest and pear mixture, including any juices.

Pour the mixture into a buttered 1-quart souffle dish. Press the brioche cubes into the mixture (they may float to the top). Dot with the 1 teaspoon of butter. Place the dish in a roasting pan an add enough boiling water to come halfway up the sides. Bake it until set, about 1 hour. Cool, then chill in the refrigerator at least 3 or 4 hours, or over night.

To serve the rigadon, run a sharp knife around the edge of the dish. Dip the bottom of the dish for a second in hot water. Place a large serving dish under the rigadon dish and quickly and carefully invert it on to the serving dish. (The brioche cubes will have settled to the bottom.) Spoon the Apricot Coulis over the top. Serves 8.

Apricot Coulis:

1 cup dried apricots
1/2 cup granulated white sugar
1/2 cup white wine
1-inch vanilla bean (or 1 teaspoon vanilla extract)
3-inch curl of orange peel
2 tablespoons fresh orange juice

Combine the ingredients in a small saucepan and heat them to boiling. Reduce the heat and simmer until the apricots are tender, about 20 minutes. You should have about 3/4 cup. Discard the vanilla bean and orange peel. Process the mixture in a food processor or blender before using, to make a coarse puree. Serve at room temperature. Makes about 2 cups.