| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cook, Ready, Steady | 1 | Servings | |
INGREDIENTS
| 300 | Milk | |
| 50 | g | Instant rice |
| 30 | g | Sugar |
| 1/2 | Split vanilla pod | |
| 3 | Egg yolks | |
| 5 | Arrowroot | |
| 50 | g | Milk chocolate, melted |
| 1 | Hot cross bun | |
| 1 | pn | Ground ginger and cinnamon |
| 100 | g | Marzipan |
| 2 | Comice pears | |
| 50 | g | Butter |
| 100 | g | Caster sugar |
| 5 | Lemon juice | |
| 15 | Double cream | |
| 150 | White wine | |
| 50 | g | Sugar |
| 1/2 | Lemon | |
| 1/2 | Split vanilla pod | |
| 1 | pn | Cardamom seeds |
| 2 | Comice pears | |
| 50 | g | Butter |
| 2 | Hot cross buns | |
| Icing sugar | ||
| Grated chocolate to decorate |
INSTRUCTIONS
Chocolate Rice Pudding: 1 Put the milk, rice, sugar and vanilla pod into a pan and bring to a simmer. 2 After 10 minutes stir in the egg yolks, arrowroot and melted chocolate. Continue cooking until the rice is tender. Serve decorated with cream and grated chocolate. MARZIPAN STUFFED PEARS WITH CARAMEL: 1 Break up the Hot Cross Bun into a bowl and mix in the marzipan and spices. 2 Remove the core from the pears using a corer and fill with the marzipan mixture. 3 Melt the butter in a shallow pan, add the sugar and lemon juice and stir until the sugar has dissolved. Stir in the cream. Add the pears and cook until a rich golden brown. Serve the pears on a plate drizzled with the caramel. PEAR BRUSHETTA: 1 Heat the white wine, sugar, lemon, vanilla pod and cardamom seeds in a pan. Peel and slice the pears and add to the pan. Pour over enough hot water to cover and simmer until tender. Drain. Melt the butter. 2 Halve both buns and toast under a hot grill until golden brown. Brush with the melted butter. Fan the poached pear slices onto each bun and sprinkle over some icing sugar and grated chocolate. Converted by MC_Buster. NOTES : Chef - Jeanne Rankin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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