Taste the Air-Chilled Difference®

Port-Poached Pears With Rice Pudding

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Port-Poached Pears With Rice Pudding
    • Poached Pears
    • 3 cups Port wine
    • ½ cups sugar
    • 1 cinnamon stick
    • 1 star anise pod
    • 3 strips orange peel
    • 1 teaspoon vanilla extract
    • 4 Bosc pears

    To a saucepan, add all ingredients minus the pears and bring to a simmer. Meanwhile, peel the pears, then slice a ¼ inch off the bottom of each pear so it can stand while poaching. Submerge the pears in the hot liquid and cover with parchment paper*. Stir every 5 to 10 minutes. Simmer the pears until tender, 15 to 45 minutes, depending on ripeness. Serve over Rice Pudding (recipe follows).

    *To avoid discoloration, cover pears with parchment paper while simmering. Cut parchment paper to the approximate size of the pan. Cut a hole in the middle of the paper to allow steam to escape. Drape the paper over the pears while they’re cooking, and press down occasionally to ensure they are covered with liquid or vapor.

      • Rice Pudding
      • 1 cup short-grain rice
      • 2 cups water
      • ¼ cup sugar
      • 1 cinnamon stick
      • 1 vanilla bean, split
      • 2 cups milk
      • ¼ cup sweetened condensed milk
      • 1 pinch salt

      In a saucepan, simmer rice with water, cinnamon stick, and vanilla bean for 20 minutes, or until al dente. Add the sugar, milk, and condensed milk and simmer for another 20 minutes, or until soft and tender.

      loading