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Dairy Dutch Desserts 4 Servings

INGREDIENTS

4 Cooking pears
1/2 Water
40 g Sugar
1 t Vinegar
1 Stick of cinnamon, *
Piece of lemon peel, just
the yellow part the
white is too bitter
1 t Potato-flour, or other kind
to thicken the juice that
keeps it clear
2 1/2 Milk
2 T Rice, the type to make
rice-milk
1 Grated peel of 1 melon
again just the yellow
bit
2 Sheets of gelatine, *
1 T Vanilla flavoured sugar, *
2 T Sugar
1/8 Whipping cream

INSTRUCTIONS

Peel the pears, leave the stem on (looks nice). In a pan, bring the
water, pears, cinnamon and lemon peel to a boil. Stew for 3 1/2  hours.
Bring back to a boil. Put the potato-flour in a cup and add a  little
water, stir. Stir it bit by bit into the boiling pear stuff  until set
to the thickness of sauce. Let boil for another few  minutes. (Remove
the cinnamon stick if you prefer). Put rice, milk  and lemon grating
into pan and boil for 30 minutes. Soak the gelatine  in a generous
amount of (cold!) water for 10 minutes until soft.  Squeeze the water
out of the gelatine and add the gelatine to the  rice mixture (TAKE THE
PAN AWAY FROM THE STOVE). Don't boil it again!  The gelatine will not
set and it tastes yukky. Add the vanilla sugar  and the regular sugar.
Let it cool down. Whip the cream until stiff.  Work the cream into the
rice mixture carefully using 2 large spoons.  Cool again.  Serving
suggestion: Reheat the pears until just warm. Serve them on  the side
with the rice pudding. Pour some of the pear juice over the  pudding.
Enjoy!  (*) Stick of cinnamon: you could replace it with powder, but it
won't  taste the same (*) In the Netherlands we use sheets of gelatine.
If  you add up the volumes of the ingredients i'm sure you can work out
how much clear (no taste) gelatine powder of your own you should use.
(*) If you don't have vanilla flavoured sugar, use regular and add
some vanilla flavouring. Or even better: add a cut-open vanilla pod  to
the rice mixture while cooking. Scrape out the black centre and  add to
the pudding after cooking.  IMHO this recipe seems very little for 4
servings. The rice pudding  can be rather heavy though. If you make it
for visitors, just make  sure to make a double portion, just in case
they want seconds! And  rice pudding is even better the next day.
Cooking pears can also be  eaten cold.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 21.6mg
Sodium: 18.8mg
Potassium: 192.9mg
Carbohydrates: 34g
Fiber: 2.8g
Sugar: 24.2g
Protein: 1.5g


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