| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 1 | 10" tart | |
INGREDIENTS
| 1 | Sheet prepared pie crust | |
| 2 | c | Dry red wine |
| 1 | ts | Ground cinnamon |
| 2 | lg | Pears peeled, halved and cored |
| 2 | c | Cooked rice |
| 2 | c | Half-and-half |
| 1/2 | c | Sugar |
| 2 | tb | Butter or margarine |
| 1/4 | ts | Salt |
| 2 | Eggs; beaten | |
| 1 | ts | Vanilla extract |
| 1 | tb | Sugar |
INSTRUCTIONS
Prepare pie crust according to package directions. Place in 10-inch tart pan. Bake at 450 F. for 8 to 10 minutes or until lightly browned; set aside. Place wine and cinnamon in 10-inch skillet; bring to a boil. Add pears; reduce heat, cover and poach 10 minutes. Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender. Remove from wine; set aside. Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan. Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place pears, cut-side down, on cutting surface. Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture. Reduce oven temperature to 350 F.; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar. Place tart in oven about 4 to 5 inches from heat source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
A Message from our Provider:
“Jesus: Everything else will fade”