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Poached pears with rice pudding

Rice pudding brings back memories of childhood, although this dessert is a little more sophisticated than what I would have enjoyed then.

The pears improve with keeping, making this an excellent dessert for entertaining.

Peel the pears, leaving the stalks in place and remove the cores. Stand them upright in a pan that fits them comfortably and add the lemon, orange, sugar and wine. Add a little water if the pears are not completely covered in liquid and bring to a simmer, then cook for 40-45 minutes until completely tender. Remove from the heat and leave to cool in the liquid for at least 2 hours or the next day is best to allow the flavours to infuse.

To make the rice pudding, place the milk in a pan with the cream and bring to a simmer. Stir in the rice, butter, sugar and vanilla and bring to the boil, stirring until the sugar has dissolved. Reduce the heat to the lowest setting and cook for 45 minutes or until the rice is tender and creamy, stirring frequently.

When ready to serve, drain the poaching liquid from the pears into a small pan and reduce by half or until thickened and syrupy.

Fan out the pears, leaving the stalks intact and arrange on serving plates. Drizzle over a little of the reduced syrup over each one – the remainder can be served in a small jug separately. Dip two dessertspoons into hot water and use to shape the rice pudding into large quenelles. Place one on each serving plate and decorate with a vanilla pod.