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Mulled wine pears with vanilla creamy rice recipe
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Red wine poached pears meet creamy baked rice pudding for a decadent winter treat.
Ingredients:
  • 500ml (2 cups) red wine
  • 250ml (1 cup) fresh orange juice
  • 100g (1/2 cup, firmly packed) brown sugar
  • 2 cinnamon sticks
  • 3 whole cloves
  • 2 whole star anise
  • 6 small pears, peeled, cored, stems intact
  • 1 orange, thinly sliced into discs
  • 500ml (2 cups) milk
  • 300ml pouring cream
  • 100g (1/2 cup) caster sugar
  • 1 egg
  • 1 tsp vanilla bean paste
  • 150g (2/3 cup) medium grain white rice
Instructions:
  • In a heavy-based saucepan over low heat, combine red wine, orange juice, brown sugar, cinnamon sticks, cloves, and star-anise. Stir and cook for 2 minutes until sugar dissolves. Add pears and orange discs, then increase heat to medium-high and bring to a boil. Reduce heat to low and simmer partially covered for 35 minutes, until pears are tender. Remove from heat and allow to cool slightly before serving.
  • Preheat the oven to 160C/140C fan forced, then grease a 1.5L (6 cup) ovenproof dish. In a jug, whisk together the milk, cream, caster sugar, egg, and vanilla. Pour the milk mixture into the prepared dish, add the rice, and stir well. Cover with foil and bake for 1 hour and 15 minutes until the rice is tender and golden. Let it rest for 5 minutes before serving.
  • Combine the pears, orange, cinnamon, and star anise in a bowl and keep it warm. Strain the syrup into a saucepan, removing the cloves. Bring it to a boil over medium-high heat and simmer for 5 minutes until it reduces by half.
  • Serve the creamy rice with mulled wine pears, orange slices, spices, and warm syrup on top.

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