3 c. milk
1 c. light cream
1/3 c. sugar
1/3 c. cornmeal
2 tbsp. butter
2 eggs, well beaten
1/2 c. finely grated, blanched almonds
1 c. well drained fresh, stewed or canned fruit peaches, pears & berries or whatever
2 tbsp. sugar
1/2 c. slivered blanched almonds, toasted
Apricot sauce (apricot jam thinned with brandy)

Preheat oven to moderate, 350 degrees. Generously butter a deep 8" pie pan. Combine milk and cream in a heavy saucepan. Add sugar and bring to boiling point. Lower heat. Add cornmeal slowly in a thin stream, stirring with a wooden spoon. cook over low heat, stirring constantly, for about 10 minutes, or until mixture is thickened and smooth. Stir in grated almonds. Spread half the pudding into the buttered pan. Spread with fruit. Top with the remaining pudding. Bake 15 minutes or until golden. Remove from oven. Sprinkle 2 tablespoons sugar over top of pudding. Run quickly under hot broiler flame to caramelize the sugar to a light golden brown color. sprinkle with toasted almonds and serve hot with apricot sauce. Serves 6.