Pear Condé
Candied pears served on a rice pudding base, finished with a glaze of apricot preserves.
Ingredients
milk (for rice condé, see page 213)
2 pt (12 dl)
dessert pears
4
apricot glaze
8 oz (240 g)
cherries (for decoration)
angelica (for decoration)
Instructions
1
Prepare rice
Make the rice condé mixture.
2
Cool rice
Allow the rice to cool, then place it neatly in a bowl, silver flat dish, or individual coupes. The rice can be molded and shaped if desired.
3
Prepare pears
If using fresh pears, peel, core, halve, and poach them, then let cool before using.
4
Arrange
Drain any excess juice from the pears, then carefully arrange them on top of the rice.
5
Glaze
Coat the arranged pears with apricot glaze.
6
Decorate
Decorate with cherries and angelica.
