Ingredients

Method

• 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

Method

Ingredients

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.