Creamy rice pud­ding with rosé-poached pears

taste.com.au - - THIS MONTH -

“Rice pud­ding is a win­ter favourite at my house. This glammed-up ver­sion has a red-tinged syrup and de­li­cious poached pears for ex­tra oomph.” Michelle Southan

serves 4 | prep 15 mins | cook­ing 1 hour 5 mins

1L (4 cups) milk 110g (½ cup) medium-grain white rice 1 vanilla bean, split, seeds scraped 220g (1 cup) caster sugar 2 tbs chopped pis­ta­chios

rosé-poached pears

750ml (3 cups) rosé 220g (1 cup) caster sugar 2 beurre bosc pears, peeled, halved, cored

1 Com­bine the milk, rice, vanilla pod and seeds, and ½ cup sugar in a large saucepan. Stir over medium heat for 3 min­utes or un­til the sugar dis­solves. Bring to the boil. Re­duce the heat to very low, cover and cook, stir­ring of­ten, for 1 hour. Re­move and dis­card the vanilla pod. 2 Mean­while, for the rosé-poached pears, com­bine the rosé and sugar in a large saucepan over medium heat. Cook, stir­ring, for 2-3 min­utes or un­til the sugar dis­solves. Bring to the boil. Add the pears to the poach­ing liq­uid. Place a round of bak­ing pa­per and then a heat­proof plate over the pears to keep them sub­merged. Re­duce the heat to medium-low and sim­mer for about 30 min­utes or un­til ten­der (this will de­pend on the ripeness of the pears). 3 Use a slot­ted spoon to trans­fer the pears to a heat­proof bowl. Cover and keep warm. Re­turn the pan to high heat and sim­mer the poach­ing liq­uid for 10-12 min­utes or un­til thick­ened and syrupy. The mix­ture will be frothy, so re­move from the heat and let the bub­bles sub­side to check the con­sis­tency. 4 Line 2 bak­ing trays with bak­ing pa­per. Place the re­main­ing 12⁄ cup sugar in a non-stick, heavy-based fry­ing pan. Add 1 tbs rosé syrup and shake the pan over medium heat un­til the sugar dis­solves. Sim­mer for 4-5 min­utes, un­til the mix­ture just starts to darken in colour (see tip). Use a wooden spoon to driz­zle the tof­fee onto the trays to make 4 discs, large enough to cover a serv­ing glass. Scat­ter with pis­ta­chios. Set aside for 10 min­utes. 5 Di­vide the rice pud­ding among 4 serv­ing glasses. Place the poached pears on plates along­side. Driz­zle both with rosé syrup and place tof­fee discs over glasses.

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