Pear Conde'

Conde' is a cold dessert based on rice and poached fruit. Classically the fruit should be apricots in syrup arranged in a crown around a cake of rice, and decorated with kirsch sauce and cherries and candied fruit.

The basic recipe has many variations using slices of pineapples, peaches or strawberries, but always including rice cooked in milk and a fruit sauce.


INGREDIENTS

50g short rice
50g caster sugar
1/2 litre milk
10g butter
1 egg yolk (optional)
2-3 drops of vanilla essence or 1/4 vanilla pod
grated nutmeg


METHOD

1. Boil the milk in a thick-based pan.
2. Add the rice and stir to the boil.
3. Simmer gently stirring frequently until the rice is cooked, tender and has absorbed most of the liquid.
4. Mix in the sugar, flavouring and butter (at this stage an egg yolk may also be added - optional).
5. In the meantime peal and finely slice half of a pear.
6. Place the pear slices in a pan with a bit of butter and caramelise until golden brown.
7. Place the pears at the bottom of a dish to form a decoration, and pour over the rice pudding. Leave to cool in the fridge.
8. Serve the pudding upside down showing the pear decoration on top.