Highfields' Own - - Nutrition -


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.

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