Autumn fruit with hot vanilla rice pudding
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- Luke Dale-Roberts
- 4
- Easy
- 20 minutes
- 40 minutes
- Nederburg Winemasters Reserve Special Late Harvest 2011
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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.
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