- 2 large ripe conference pears, cored:0.5 thinly sliced, 1.5 peeled and diced
- 100g pudding rice
- 1 Fairtrade Madagascan vanilla pod, split
- 1 tsp cinnamon
- 650ml British skimmed milk
- 2 tbsp British lighter crème fraîche
- 2 tbsp clear honey
- 150g punnet blackberries
Preheat the oven to 160°C, fan 140°C, gas 3. Put the pear slices on a baking tray lined with baking paper and cook in the oven for 30-35 minutes until slightly browned and crisp.
Meanwhile, put the rice, diced pear, split vanilla pod, 0.5 teaspoon of the cinnamon and half the milk in a large saucepan over a gentle heat. Slowly bring to a simmer, stirring occasionally.
Cook, stirring frequently, for 15 minutes until thickened, then stir in the remaining milk. Cook for another 15-20 minutes, stirring occasionally to stop it from sticking, being careful not to let it boil.
When the rice is tender and creamy, remove the vanilla pod and stir in the crème fraîche and 1 tablespoon of the honey.
Serve in bowls with a sprinkle of the remaining cinnamon, a couple of pear slices and a few blackberries, with the remaining honey drizzled over.
Fresh pears are delicious, but see how easy it is to poach them. Watch the ‘How-to’ video.