Hot Pears on Chilled Pudding

Name: Hot Pears on Chilled Pudding
Cuisine: French
Ingredients: ⅔ cup uncooked Italian Arborio rice; 1½ cups water; 4 cups milk of your choice, scalded; 1 vanilla bean, cut in half lengthwise; ⅛ teaspoon salt; ¼ cup unsalted butter; 6 tablespoons granulated sugar; ½ cup heavy cream, whipped to the Chantilly stage; ½ cup heavy cream, whipped to the Chantilly stage; 4 large ripe but not soft large Bose pears, peeled, cored, and cut into ¼-inch-thick slices; ¼ cup green Chartreuse

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The meeting of ice cold and hot on a dessert plate is always a pleasure; here is one version of it.

Ingredients

⅔ cup uncooked Italian Arborio rice
1½ cups water
4 cups

Europe
France
Dessert
Vegetarian
Gluten-free

Method

Put the rice and water in a large saucepan; slowly bring to a boil, then simmer for 5 minutes. Drain any water left in the rice and replace it with the scalded milk; add the vanilla bean halves and salt. Transfer the mixture to the top of a double boiler (or improvise one if you have none), cover the rice, and steam it over simmering water until it has completely swollen, about 1 hour. Stir gen