VANILLA RICE PUDDING WITH MULLED WINE POACHED PEAR

Ricetta di Michael Lawrence

Easy

VANILLA RICE PUDDING WITH MULLED WINE POACHED PEAR

Ingredienti

For the Vanilla Rice Pudding:

200g Riso Gallo Arborio rice
1 litre whole milk
250ml double cream
100g caster sugar
1 vanilla pod (or 1 tsp vanilla extract)
Pinch of salt

For the Mulled Wine Poached Pears:

2 large pears (e.g., Conference or Comice), peeled and halved
500ml red wine
100g caster sugar
1 cinnamon stick
2 star anise
4-5 whole cloves
Zest of 1 orange
Juice of 1 orange
1 tsp vanilla extract

Preparazione

For the Vanilla Rice Pudding: Prepare the Base: In a medium saucepan, add the arborio rice and lightly toast for 5 minutes without colouring, combine the milk, cream, sugar, and a pinch of salt. If using a vanilla bean, split it lengthwise, scrape the seeds into the milk, and add the pod as well. Bring the mixture to a gentle simmer over medium heat. For 20 minutes or until the rice is tender an it starts to thicken, adjust consistency as necessary with more milk or cream. For the Poached pears: in a medium saucepan, combine the wine, and spices, the orange, lemon zest and vanilla, heat gently till the sugar dissolves. Add the peeled pears, and submerge them cover with a round of greaseproof paper. Simmer on a low heat for 20 minutes or until the pear is soft , turn for an even colouring. Test with a small knife. Remove the pears from the liquid to cool. Reduce the liquid in the pan until thick and syrupy and use this to cover the pears. Place a spoonful of rice pudding in the bowl and the pear in the middle, drizzle with the glaze to finish.