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Cooking Recipes
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Cook
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Have a Nibble
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| Ingredients: |
- CHOCOLATE RICE PUDDING
- 300 ml Milk
- 50 g Instant rice
- 30 g Sugar
- 1/2 Split vanilla pod
- 3 Egg yolks
- 5 ml Arrowroot
- 50 g Milk chocolate; melted
- MARZIPAN STUFFED PEARS WITH
- 1 Hot cross bun
- 1 pinch Ground ginger and cinnamon
- 100 g Marzipan
- 2 Comice pears
- 50 g Butter
- 100 g Caster sugar
- 5 ml Lemon juice
- 15 ml Double cream
- PEAR BRUSHETTA
- 150 ml White wine
- 50 g Sugar
- 1/2 Lemon
- 1/2 Split vanilla pod
- 1 pinch Cardamom seeds
- 2 Comice pears
- 50 g Butter
- 2 Hot cross buns
- Icing sugar
- Grated chocolate to decorate
- Chocolate Rice Pudding
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| Directions: |
- Put the milk, rice, sugar and vanilla pod into a pan and bring to a simmer.
- 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:
- Break up the Hot Cross Bun into a bowl and mix in the marzipan and spices.
- Remove the core from the pears using a corer and fill with the marzipan mixture.
- 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:
- 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.
- 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.
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