Ingredients Jump to Instructions ↓

  1. 1 Prepared pie crust

  2. 2 cups 474ml Dry red wine

  3. 1 teaspoon 5ml Ground cinnamon

  4. 2 teaspoons 10ml Pears - - peeled, halved (large) and 2 cups 320g / 11oz Cooked rice

  5. 2 cups 474ml Half-and-half

  6. 1/2 cup 99g / 3 1/2oz Sugar

  7. 2 tablespoons 30ml Butter or margarine

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 2 Eggs - beaten

  10. 1 teaspoon 5ml Vanilla extract

  11. 1 tablespoon 15ml Sugar

Instructions Jump to Ingredients ↑

  1. Prepare pie crust according to package directions. Place in 10-inch tart pan.

  2. Bake at 450F for 8 to 10 minutes or until lightly browned; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture.

  7. Reduce oven temperature to 350F; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar.

  8. 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.


Send feedback