Adair Vineyards New Paltz

Pasta PrimoVino 2013 – Almond Orzo Torte


4 cups milk

1 cup sugar

1 cup orzo

3 tablespoons vanilla

1 cup blanched almonds

2 tablespoons sugar

1 tablespoon dried breadcrumbs

6 eggs

¼ cup almond liqueur

1 teaspoon almond extract

 

In a large saucepan combine milk with sugar, and bring to boil.  Add orzo and 1 Tbs. vanilla, and boil for 10 minutes, stirring once to twice.  Set aside.

Preheat oven to 300°.

Put almonds close together on a sheet of foil on a baking tray.  Sprinkle with the extra sugar and some water and place under a hot broiler until caramelized.  Chop coarsely with breadcrumbs in a food processor or by hand.

Beat eggs, almond liqueur and extract, and remaining vanilla together.  Add orzo mixture and almonds, mix well.  Pour into buttered 10-inch baking dish, bake for about 1 hour or until the top is golden brown and the torte set.  Remove from the oven, immediately prick holes over the entire surface with a toothpick or skewer.  Sprinkle generously with additional almond liqueur and let cool.  Best flavor and texture when served warm.