for the poached pears
- 4 peeled pears
- 1 litre / 1.75 pints of water
- 200g / 7oz of sugar
- 60g / 2.5oz of roughly chopped ginger
- 2 vanilla pods, split in half and the seeds scraped
for the rice pudding
- 180g / 6oz pearl rice
- 60g / 2.5oz caster sugar
- 1 vanilla pod, split and the seeds scraped
- 500ml /1.05 of milk
- 200ml / .42 pint of the syrup from poaching the pears
- 150 ml / .25 pint of cream
- 120 g of natural yoghurt
to caramelize the pears
- 25g / 1 oz of butter
- 25g / 1oz caster sugar
- 2 tablespoons of honey
- 25g / 1oz of walnuts
- Bring the water to the boil in a pot large enough to hold the pears. Add the sugar, vanilla, and ginger and allow your syrup to simmer and infuse for about 10 minutes.
- Add the peeled pares to the syrup and cover them with a piece of greaseproof paper. Than poach them gently till tender. How long this takes will depend upon the ripeness of the pears. You should be able to insert a knife easily. You want them soft but not falling apart.
- Once the pears are cooked remove them from the heat and allow them to cool in the syrup while you make your rice pudding.
- To make the rice pudding mix together the milk and pear syrup in a pot before adding in the vanilla. Add the pearl rice next and bring everything to the boil. Turn the rice pudding down to a gentle simmer and cook for about 20 minutes, giving it a stir every minute or so.
- Once your rice pudding starts to thicken add in the cream and keep cooking till the rice is soft and the pudding has a nice loose creamy consistency. Finish the rice pudding by stirring in the natural yoghurt and keep warm while caramelize the pears.
- To caramelize the pears remove them from the syrup and drain well. Cut each pear in half and scoop out the core with a teaspoon or a small knife.
- Melt the butter in a pan till bubbling and foamy then sprinkle each pear half with the castor sugar and toss in the butter.
- Next add the honey to the pan and turn up the heat. Cook the pears till their nicely caramelized and have a deep brown golden colour.
- Finish your pears by adding in the walnuts and a couple of tablespoons of the syrup.
- To serve, divide the rice pudding between 4 bowls and top with 2 halfs of the caramelized pears then spoon some of the sweet caramel sauce around each bowl
You can make the pears ahead of time for this, even a day or two in advance. just leave them sitting in the fridge covered with the syrup where they’ll take in even more flavour. you can than just caramelize them on the day you make the pudding.
They also make a great dessert served warm on their own with a little chocolate sauce.
- Serving Size: serves 6