RECIPE: poached pear rice pudding
- 2 pears, peeled & cored
- 2 cinnamon sticks
- 1 cup organic sugar (I used brown, but you can use palm or cane)
- 1 cup arborio rice
- 4 cups soymilk
- 1 ts cardamom
- 1/4 cup apple juice
- honey or maple syrup to taste
- crème fraîche (optional)
- In a saucepan big enough to fit 2 pear halves, place one cinnamon stick and the sugar in 4 cups of water. Heat, stirring, over high heat until all the sugar is dissolved, then bring the heat down to low.
- Place the pear halves into the simmering liquid, cover and poach until tender, about 15 minutes.
- Once the pears are done, remove from the liquid and bring the heat back up to high; reduce the liquid until it starts to get all syrupy and amazing-looking. Also, your kitchen should smell beautiful right about now, but keep a look out and don't let it burn!
- Meanwhile, bring milk and rice to a boil in a saucepan placed over high heat. Give it a good stir, and reduce the heat to low, cover and let simmer for about 25-30 minutes. Stir occasionally. Once it’s ready the rice will be tender and the liquid will have thickened somewhat so that it’s silky in texture.
- In another small pan, boil the apple juice and then add the remaining pears (be sure to slice them beforehand). Sprinkle with cardamom, add the cinnamon stick, reduce heat and simmer for about 5 minutes or until tender. Once ready, throw in a blender and puree.
- Serve the rice pudding hot, topped with a poached pear half and plenty of syrup or topped with peach puree and creme fraiche. Amazing!