Ingredients Jump to Instructions ↓

  1. 3 Cups Water

  2. 1 Cup Granulated Sugar

  3. 1/2 Whole Lemon -- sliced

  4. 1 Vanilla Bean -- split lengthwise

  5. 6 Medium Bartlett Pears -- ripe but firm --Rain Forest Rice Cakes--

  6. 1 Tablespoon Unsalted Cashew Nuts -- coarsely chopped

  7. 1 Tablespoon Blanched Almonds -- coarsely chopped

  8. 1 Tablespoon Pistachios Unsalted -- coarsely chopped

  9. 4 Cups Milk

Instructions Jump to Ingredients ↑

  1. Preparation : Poach the pears: 1. In a medium non-corrosive saucepan combine the water, sugar, lemon slices and vanilla bean.

  2. Peel the pears and using a small scoop or teaspoon, carefully scoop out the bloom end and the core of the pear. Place the pear immediately into the water/sugar mixture to prevent browning. Repeat with the remaining pears.

  3. Bring the pears to a boil over medium-high heat, while stirring gently. Reduce the heat to low. Cover the pears with a clean dish towel to keep the pears submerged. Simmer for about 20 minutes or until the pears are tender when pierced with a paring knife. Remove the pears and syrup to a medium bowl and cool completely. Refrigerate until well chilled. Make the rice cakes: 1. Heat a medium noncorrosive saucepan over medium high heat. Add the nuts and stir for 1 1/2 minutes to toast the nuts. Add the milk, rice, sugar and salt and bring to a boil, stirring occasionally Reduce the heat to low, cover and simmer gently, stirring often, for 35 to 40 minutes or until the rice is very soft and absorbs all of the milk. The rice will be very sticky. Stir often during the last 10 minutes of cooking, so the rice doesn't burn.

  4. When the rice is cooked, transfer to a medium bowl and stir in the diced fruits and vanilla. Set the bowl in a larger bowl filled with ice water to cool.

  5. When the rice is cool, divide the mixture into 6 balls . Place the rice balls on a platter, cover with plastic wrap and refrigerate until well chilled and ready to serve. Make the raspberry sauce: 1. In a medium noncorrosive saucepan, combine the raspberries and sugar. Cook over medium-low-heat, stirring constantly with a wooden spoon, until the sugar dissolves and the berries soften. Remove the pan from the heat. Strain the raspberry mixture through a fine sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce. Assemble the dessert: 1. Flatten one of the chilled rice balls to a patty that is 1 inch high. Place in the center of a plate and set one of the poached pears on top of the rice patty. Spoon 2 to 3 tablespoons of the sauce around the plate. Repeat with the remaining rice patties and poached pears.

  6. Servings. PREPARATI0N: 2 hours, plus cooling tim


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