Pears are twice placed in this quietly sophisticated rice pudding, each swimming in baths of orange, honey, and finally, a pear’s soul mate, mascarpone cheese. Heady stuff.
For the pudding
¾ cup Delta Belle or Missimati Fragrant White Rice
1½ cup milk
½ cup tap water
1 tsp orange essence
1 tbsp butter
½ of a soft pear, peeled and diced
½ cup honey
½ tsp salt
2 ounces mascarpone cheese
For the garnish
1/ tsp butter
1 jigger Cointreau
½ pear, sliced in 1/8 inch thick sections with peel on
2 oz pistachios, coarsely crushed
¼ tsp salt
In medium saucepan, heat milk, water, butter and salt. When that begins to boil, add rice, orange essence, and diced pear; then stir, and cover. Gently simmer for 15 minutes.
Next, remove lid and stir well with wisk. Add honey and blend well with wisk. Add mascarpone cheese and blend well with wisk. Continue to simmer for 15 minutes, wisking frequently.
Meanwhile, for garnish, melt butter in medium skillet, add salt and Cointreau (careful to avoid burn). Layer sliced pears into skillet over brisk heat. Cook for 2 minutes.
Place moderately thickened pudding in bowl, garnish with 2/3 pistachios, then few sections of pear, and finally the balance of pistachios on top. Can enjoy hot, warm, or chilled.