Maggie Beer

Dried Pear Rice Pudding

For more recipes like this, Join Maggie's Food Club

Step 1: Soak the sultanas in half the Verjuice, set aside.

Step 2: Cut the pears in half and place in a small pot with the remaining Verjuice, bring to the boil, reduce liquid slightly and set aside.

Step 3: Preheat the oven to 180C. Place the almonds onto an oven tray and toast for 8-10 minutes or until golden, remove from the oven and set aside.

Step 4: Place the milk, sugar, rice and butter into a large pot and stir. Once the rice has started cooking, mash it with a wooden spoon to try and break some of the rice grains, add the rosemary and then simmer very gently for an hour – stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Step 5: Once cooked, remove from the heat, stir in the sultanas with Verjuice and cream. Place onto individual serving dishes, top with 3 halved pear halves, some liquid and the toasted almonds, serve immediately.

Ingredients

  1. 1/2 cup sultana
  2. [unknown amount] 1 cup Verjuice
  3. 3 tbspn flaked almonds toasted
  4. 6 cups milk
  5. 3/4 cup sugar
  6. 2 tbspn unsalted butter
  7. [unknown amount] 1 sprig fresh rosemary
  8. 1/2 cup cream

Dried Pear Rice Pudding appears in

Add to your favourites
false
false

Looking for delicious recipe inspiration? Sign up to the Food Club and receive weekly seasonal recipes delivered to your inbox