Creamed Rice Honey Macadamia Pears Recipes

Steps:

• Put the rice, 750ml water, milk and sugar in a pot.
• Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil.
• Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender.
• Blend the custard powder with 2 tablespoons water and stir through the rice mixture.
• Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
• Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
• Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
• Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl.
• Sprinkle with chopped macadamias.

Steps:

• Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
• Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
• Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

Steps:

• Preheat the oven to 400 degrees. Butter a baking dish. Cut a small cone from the bottom of each pear with a paring knife, and place a teaspoon of honey inside. Peel a strip of skin away from the top of each pear, just below the stem, but leave the stems intact. Then place the pears bottom side down in the baking dish. Sprinkle the brown sugar over the pears. Pour in water until it reaches 1/3 of the way up the side of the pears, and place the cloves in the water.
• Set the baking dish on a sheet pan, place in the oven and bake for 15 minutes. Then turn down the heat to 350 degrees and bake for two hours more, basting every 15 minutes with the liquid in the pan. From time to time, lay down the pears down in the liquid so they are thoroughly moistened and cook evenly. After two hours their skins should be shriveled and caramelized.
• Remove the pears from the oven, transfer to a platter or bowls and allow to cool. Place the liquid in the baking dish in a saucepan, and reduce to a syrup. Pour over the pears, and serve or chill and serve cold.