| 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
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