November 19, 2012

Pears rice pudding

Serves 6



6 pears

375 mL syrup

(375 mL water and 375 g sugar)

125 mL white port

1 lemon

125 g rice pudding

12 mL custard

12 mL caramel sauce

12 g brown sugar




Peel the pears and soak them in cold water and lemon juice. Mix sugar and water in a saucepan and cook over medium heat until the mixture turns syrupy. Cook pears in the syrup until tender. Add port and cool in the fridge.




Put a dollop of rice pudding onto a deep plate, fan out slices of pear on top of it, sprinkle with brown sugar and heat in the oven for 5 minutes at 400o F until the surface caramelizes.


Decorate with custard and sauce.


Bon appétit!