RICE PUDDING WITH PEARS
1L milk 1/2 cup medium-grain white rice 1 vanilla bean, split and seeds scraped 1 cup caster sugar 3 cups rose 1 cup caster sugar 2 beurre bosc pears, peeled, halved and cored
1. Combine milk, rice, vanilla pod and seeds, and 1/2 cup sugar in large saucepan. Stir over medium heat until sugar dissolves. Bring to the boil, then reduce heat to very low, cover and cook, stirring often, for an hour. Remove and discard the vanilla pod. 2. Meanwhile, combine rosé and sugar in large saucepan over medium heat. Cook, stirring, until sugar dissolves. Bring to the boil, then add pears to poaching liquid. Place a round of baking paper and then a heatproof plate over the pears to keep them submerged. Reduce heat to medium-low and simmer for about 30 minutes or until tender. 3. Remove pears and simmer poaching liquid on high heat until thickened and syrupy. Divide rice pudding among serving glasses and place poached pears on plates alongside. Drizzle both with rose syrup to serve.