Rice Pudding Pear Tartdesserts 1 sheet prepared pie crust 2 cup dry red wine 1 teaspoon ground cinnamon 2 large pears - peeled, halved and cored 2 cup cooked rice 2 cup half-and-half 1/2 cup sugar 2 tablespoon butter or margarine 1/4 teaspoon salt 2 eggs; beaten 1 teaspoon vanilla extract 1 tablespoon sugar Prepare pie crust according to package directions. Place in 10-inch tart pan. Bake at 450 F. for 8 to 10 minutes or until lightly browned; set aside. Place wine and cinnamon in 10-inch skillet; bring to a boil. Add pears; reduce heat, cover and poach 10 minutes. Turn pears in liquid and continue to poach 5 to 10 minutes or until pears are tender. Remove from wine; set aside. Combine rice, half-and-half, sugar, butter and salt in 3-quart saucepan. Cook over medium heat 12 to 15 minutes or until slightly thickened. Gradually stir one-fourth hot pudding mixture into eggs; return egg mixture to saucepan, stirring constantly. Continue to cook 1 to 2 minutes. Stir in vanilla. Pour pudding mixture into pre-baked crust. Place pears, cut-side down, on cutting surface. Cut thin lengthwise slits in each pear, one-third down from stem end. Fan pears over pudding mixture. Reduce oven temperature to 350 F.; bake 30 minutes or until pudding is set. Remove from oven; sprinkle with 1 tablespoon sugar. Place tart in oven about 4 to 5 inches from heat source, broil 1 to 2 minutes or until top is browned. Cool before serving. Tart can be made ahead, if desired. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias |
