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Autumn fruit with hot vanilla rice pudding

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Autumn fruit with hot vanilla rice pudding

By Luke Dale-Roberts

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

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

Method

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.

Spinach lasagne

Pot bread

Italian fondue

Baby marrow and bacon gratin

Balsamic glazed bacon salad with tomato samoosas and baby marrow spaghetti

Chocolate mousse with sliced oranges

Deep-fried ice-cream pancakes

Coconut milk cake

Chocolate cake with caramel icing and fudge sauce

Petit fours

Sticky barbecue pork spareribs with chunky triple-cooked chips and crispy onion rings

Pork leg roast with rosemary roast potatoes and crimson quinces

Vine-wrapped Camembert

Cumin and garlic chicken couscous

Autumn fruit with hot vanilla rice pudding

Autumn fruit with hot vanilla rice pudding

Ingredients

Method