4 pears, peeled and cored, stalks left intact
450 ml red wine
1/4 cup (50 g) 2 oz muscovado sugar
2 cinnamon sticks
1 mulled wine sachet
175 g pudding rice
750 ml milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1/2 tsp vanilla essence
1/2 stick (4 Tbsp) 50 g unsalted butter
450 ml red wine
1/4 cup (50 g) 2 oz muscovado sugar
2 cinnamon sticks
1 mulled wine sachet
175 g pudding rice
750 ml milk
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
1/3 cup (75 g) 3oz caster sugar (superfine granulated)
1/2 tsp vanilla essence
1/2 stick (4 Tbsp) 50 g unsalted butter
method
1. Place the pears in a saucepan, so they fit tightly. Pour over the wine and sugar. Drop in the cinnamon sticks and wine sachet. Bring to the boil and simmer for 30-35 minutes until the pears are tender.
2. Meanwhile place all the rice pudding ingredients into a saucepan, bring to the boil and gently simmer until the rice is tender, stirring frequently. This will take 25-30 minutes.
3. Remove the pears and keep warm. Reduce the wine liquor down to a third.
4. Serve the rice pudding in individual bowls, top with a poached pear and spoon some of the reduced wine liquor around the edge.
2. Meanwhile place all the rice pudding ingredients into a saucepan, bring to the boil and gently simmer until the rice is tender, stirring frequently. This will take 25-30 minutes.
3. Remove the pears and keep warm. Reduce the wine liquor down to a third.
4. Serve the rice pudding in individual bowls, top with a poached pear and spoon some of the reduced wine liquor around the edge.
serving amount
serves: 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
