Pomesmoille (Apple-almond pudding)

By Meastra Isabella

1/4 c. rice flour (or corn starch)
1/4 c. ground almonds (I don't usually grind them, just chop them - it adds to the texture)
2 c. water, milk, or a combination of the two
1 lb cooking apples, pared, cored, and diced (fine)
pinch each ground clove, salt, nutmeg
1/2 c. sugar (less if apples are sweet)
1/2 tsp cinnamon
1/8 tsp ginger
Optional: pinch of ground saffron or a drop of yellow food coloring (I've added the saffron when it was in the budget, but not the food coloring)
Mix sugar, rice flour, ground almonds, and water and/or milk in a saucepan; stir in apples and bring to a boil over medium heat. Stir and boil for about 5 minutes, or until pudding is quite thick. Mix all seasonings except nutmeg in a small dish or cup with a spoonful of the pudding, then stir this into the rest of the pudding. When thoroughly blended, pour into a serving dish. Sprinkle nutmeg on top and cool and/or chill. This can be served as is or, if preferred, with cream.
Variation: One recipe adds chopped or slivered almonds ("share them smale") which makes a pleasant variation in texture and can be strongly recommended; if desired, add about 1/4 c. finely slivered almonds along with the spices. (I use this variation)