Autumn fruit with hot vanilla rice pudding

Autumn fruit with hot vanilla rice pudding

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  • 4
  • Easy
  • 20 minutes
  • 40 minutes
  • Nederburg Winemasters Reserve Special Late Harvest 2011


  • 1 1/2 cups brandy
  • 1 1/2 cups Port
  • 3 cups verjuice
  • 2 star anise
  • 5 cloves
  • 1/2 stick cinnamon
  • 2 pears, peeled
  • 2 apples, peeled
  • 1 quince, peeled and halved
  • For the rice pudding
  • 1 cup rice
  • 2 cups water
  • 1 cup milk
  • 1 cup cream
  • 1 vanilla pod
  • 1/2 t ground cinnamon
  • 1 juniper berry
  • 1/2 cup sugar
  • 3 free-range egg yolks

Cooking Instructions

In a saucepan, boil the brandy, Port, verjuice and spices for 15 minutes. Transfer the liquid and the remaining ingredients to a pressure cooker and cook at a high pressure for 4 minutes.

Remove the lid and return to the saucepan. Boil until a light syrup forms.

Serve the rice pudding topped with the fruit and syrup.

To make the rice pudding, cook the rice and water in a pressure cooker over a medium heat for 7 minutes.

Remove the lid, add all the other ingredients, except the egg yolks, and simmer slowly until thick and soft.

Remove from the heat and slowly whisk in the egg yolks.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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