RECIPE
Rice Pudding with Cuvée Riche Caramelised Pears
If you’ve visited the winery recently, you may have had the opportunity to try one of our most popular desserts, Cuvée Riche Caramelised Pears with Rice Pudding. This exquisite dessert combines the richness of Arborio rice pudding with the delicate sweetness of caramelised pears infused with the sparkling decadence of Cuvée Riche. Chef Josh Smyth has kindly shared the recipe so you can enjoy at home. The best part? Once you’ve used a glass for the recipe, you have the rest of the bottle to enjoy as the perfect pairing to the dish!
RICE PUDDING WITH CUVÉE RICHE CARAMELISED PEARS
From CHANDON Executive Chef Josh Smyth
(Serves 5)
INGREDIENTS
Rice pudding:
- 150g arborio rice
- 1L milk
- 150g caster sugar
- 1 vanilla bean (split)
- Pinch of salt
- 100ml cream
Caramelised pears:
- 3 pears
- 2 tbsp caster sugar
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- Splash of olive oil
- 200ml CHANDON Cuvée Riche sparkling wine
- Edible flowers to garnish (optional)
METHOD:
-
In a pot, cover the rice with water and heat. Once the water starts to boil, strain the rice.
-
Add milk, salt, sugar, vanilla bean and the strained rice to a pot. Cook gently on low heat until the rice is tender.
-
Once cooked remove the vanilla bean, then cover with baking paper and place in fridge to chill.
-
Once the pudding is cold, gently fold in the desired amount of thickened cream.
-
Peel, half, and core the pears. Combine caster sugar, ground cinnamon and ground cardamom in a bowl, then generously coat the pear halves with the sugar-spice mixture.
-
In a hot pan with a touch of olive oil, carefully cook the pears until they turn golden, being cautious not to burn them as they colour quickly.
-
Once the pears are golden, turn them over and deglaze the pan with a glass of Cuvée Riche. Cover with foil and bake in the oven for approximately 30 minutes or until tender (test with a skewer).
-
Remove pan from oven and allow to cool slightly. The cooking liquid will thicken into a syrup as it cools.
-
Serve the rice pudding in bowls and top with a warm caramelised pear. Drizzle some syrup from the pan over the top.
-
Garnish with edible flowers, such as violets, for an elegant touch.
-
Enjoy with a glass of Cuvée Riche for a delicious wine pairing.
RECIPE
Rice Pudding with Cuvée Riche Caramelised Pears
If you’ve visited the winery recently, you may have had the opportunity to try one of our most popular desserts, Cuvée Riche Caramelised Pears with Rice Pudding. This exquisite dessert combines the richness of Arborio rice pudding with the delicate sweetness of caramelised pears infused with the sparkling decadence of Cuvée Riche. Chef Josh Smyth has kindly shared the recipe so you can enjoy at home. The best part? Once you’ve used a glass for the recipe, you have the rest of the bottle to enjoy as the perfect pairing to the dish!
RICE PUDDING WITH CUVÉE RICHE CARAMELISED PEARS from CHANDON Executive Chef Josh Smyth
(Serves 5)
INGREDIENTS
Rice pudding:
- 150g arborio rice
- 1L milk
- 150g caster sugar
- 1 vanilla bean (split)
- Pinch of salt
- 100ml Cream
Caramelised pears:
- 3 pears
- 2 tbsp caster sugar
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- Splash of olive oil
- 2ooml CHANDON Cuvée Riche sparkling wine
- Edible flowers to garnish (optional)
METHOD:
-
In a pot, cover the rice with water and heat. Once the water starts to boil, strain the rice.
-
Add milk, salt, sugar, vanilla bean and the strained rice to a pot. Cook gently on low heat until the rice is tender.
-
Once cooked remove the vanilla bean, then cover with baking paper and place in fridge to chill.
-
Once the pudding is cold, gently fold in the desired amount of thickened cream.
-
Peel, half, and core the pears. Combine caster sugar, ground cinnamon and ground cardamom in a bowl, then generously coat the pear halves with the sugar-spice mixture.
-
In a hot pan with a touch of olive oil, carefully cook the pears until they turn golden, being cautious not to burn them as they colour quickly.
-
Once the pears are golden, turn them over and deglaze the pan with a glass of Cuvée Riche. Cover with foil and bake in the oven for approximately 30 minutes or until tender (test with a skewer).
-
Remove pan from oven and allow to cool slightly. The cooking liquid will thicken into a syrup as it cools.
-
Serve the rice pudding in bowls and top with a warm caramelised pear. Drizzle some syrup from the pan over the top.
-
Garnish with edible flowers, such as violets, for an elegant touch.
-
Enjoy with a glass of Cuvée Riche for a delicious wine pairing.
