In
AuthorJanella
Rating
Yields1 Serving
 2 cups rice milk, frozen
 ½ cup pistachios, chopped
 1 tsp rose water
 4 pears, peeled leaving top third with skin
 1 pinch saffron
 1 cinnamon stick
 Small piece of orange peel
 3 dried figs
 1 tbsp orange rind, zested
1

Grind the pistachios in a spice or coffee grinder.

3

Mix (in a processor or blender) these through the frozen rice milk with the rose water then put back in the freezer.

5

Peel and core the pears taking a little more flesh from around the core.

7

Chop or process the figs until almost smooth, mix with the orange rind then fill the holes with this mixture.

9

Place the pears in a pot with enough water to come a third of the way up the pears, with the saffron and cinnamon stick.

11

Steam until tender – about 15 mins (or bake).

13

Serve warm or at room temp with a scoop of pistachio rice cream underneath and a drizzle of the steaming liquid.

15

Garnish with the cinnamon quill and a sprig of mint

Ingredients

 2 cups rice milk, frozen
 ½ cup pistachios, chopped
 1 tsp rose water
 4 pears, peeled leaving top third with skin
 1 pinch saffron
 1 cinnamon stick
 Small piece of orange peel
 3 dried figs
 1 tbsp orange rind, zested

Directions

1

Grind the pistachios in a spice or coffee grinder.

3

Mix (in a processor or blender) these through the frozen rice milk with the rose water then put back in the freezer.

5

Peel and core the pears taking a little more flesh from around the core.

7

Chop or process the figs until almost smooth, mix with the orange rind then fill the holes with this mixture.

9

Place the pears in a pot with enough water to come a third of the way up the pears, with the saffron and cinnamon stick.

11

Steam until tender – about 15 mins (or bake).

13

Serve warm or at room temp with a scoop of pistachio rice cream underneath and a drizzle of the steaming liquid.

15

Garnish with the cinnamon quill and a sprig of mint

Stewed Whole Pears with Figs and Rice Sorbet
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