| 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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