In heavy saucepan add wild rice, water and Southern Maple seasoning. Cook until the wild rice is fully blossomed, adding the dried fruit during the last 5 minutes of cooking. Drain if necessary. While warm, take 1 ½ cups of the prepared rice and place in blender with heavy whipping cream. Wait several minutes while the rice warms the cream, then puree mixture until thick and wild rice is in small pieces. Return pureed rice mixture to saucepan with wild rice; add butter, cinnamon and Half N Half then stir gently while warming through. Remove from heat; gently fold in chopped fresh apple. Drizzle maple syrup or sprinkle brown sugar on top of porridge, garnish with nuts and serve warm.