Add to Cookbook

Rose-scented Honey-poached Pears With Pistachio Rice Pudding

  • 4
Rose-scented Honey-poached Pears With Pistachio Rice Pudding

This smooth, creamy pudding will help cool any hot chilli flavours in the mouth.


  • ½ cup light-flavoured honey
  • ½ cup sugar
  • 1 litre water
  • 4 pears
  • rosewater

Rice Pudding

  • 1 litre full-cream milk
  • 10 cardamom pods
  • 3 tblsp finely ground rice
  • about ¼ cup sugar
  • 2 tblsp finely chopped pistachio nuts, roasted


  1. Stir the honey, sugar and water together in a deep saucepan over a moderate heat, until the sugar dissolves. Bring to the boil, then lower to a simmer.
  2. Peel the pears, leaving the stalks intact and add to the saucepan. Cover and poach over a low heat for 15-20 minutes or until the pears are tender. To check, pierce the pears with a skewer or knife - they should be tender at the core.
  3. Remove the pears and set aside. Simmer the syrup until reduced by half to one-third. Add 2-3 drops of rosewater to gently flavour the syrup, then cool. Return the pears to the syrup and keep refrigerated until required.

Rice Pudding

  1. Pour the milk into a wide non-stick pan. Add the cardamom pods and bring to the boil, ensuring that it doesn't boil over. Reduce the heat and allow to simmer for 15-20 minutes, stirring occasionally until the milk has reduced to 750ml.
  2. Gently stir the rice into the milk, with the sugar. Cook for 7-8 minutes until the pudding has thickened to a creamy consistency. Take the pan off the heat and discard the caramom pods. Taste and check for sweetness - you may require a little more sugar.
  3. When the pudding has cooled, ladle into 4-6 small serving cups or a large 3-cup capacity serving dish. Sprinkle the top with chopped pistachios and cover with cling wrap. Refrigerate for 2-3 hours until cold and set. Serve with the pears.

Cooks Tips

Taste the syrup once cold as you may wish to add a little more rosewater to boost the flavour. Rosewater is available in selected supermarkets and chemists. For a thicker, richer pudding, add a beaten egg or 2 egg yolks once the pudding has reached a creamy consistency and cook for 1 minute more, stirring constantly. Choose just-ripe pears and poach gently so that the fruit doesn't fall apart.

Comments (0)

Please login to submit a comment.