Our Pear Conde recipe
Serves 4
This gorgeous recipe is our posh version of a classic rice pudding topped with poached pears. The ultimate in comfort and sophistication! Give it a go at home…
For the rice pudding
- 500ml whole milk
- 25g caster sugar (from the vanilla jar if possible)
- 50g pudding rice
- 50g golden sultanas
- a teaspoon of fresh orange zest
- a tiny pinch of salt
For the poached pears
- 4 williams pears
- 500g caster sugar
- 500ml water
- 1-2 cinnamon sticks
For the rice pudding (the conde is best served slightly chilled so can be made the day before)
- Place the milk and the sugar in a heavy bottomed sauce pan and bring to the boil
- Turn down to a low heat
- Add the rice, the salt, the orange zest and the sultanas
- Cook for around 55 minutes, stirring every so often to make sure the rice doesn't stick
- Stir continuously for an additional 5 minutes
- Take off the heat and set aside to cool, then chill
For the pears
- Put the sugar and the water in a heavy bottomed saucepan and heat until the sugar has dissolved.
- Bring to the boil and boil for one minute, then turn the heat down to low.
- Peel and core the pears, leaving the stalk on
- Add the pears and one large or two small cinnamon sticks
- Cover with a cartouche ( a round 'lid' of greasepoof paper) and bring back to the boil
- Turn the heat right down and simmer gently for 30 minutes
- Allow the pears to cool
- Serve a small mound of chilled rice pudding topped with the poached pear, and a drizzle of the poaching syrup.
- Enjoy