Spiced pear and rum risotto - country living

8 servings

Ingredients

Quantity Ingredient
4 cups Water
⅓ cup Sugar
4 4-inch cinnamon sticks
¼ teaspoon Whole cloves
¼ teaspoon Pink or black peppercorns (opt.)
2 Bartlett pears, peeled, quartered, and cored
1 cup Arborio rice
2 tablespoons Butter
¼ cup Dark rum
⅛ teaspoon Salt
8 Sprigs fresh mint
1 quart Rum-raisin ice cream

Directions

1. About 1 hour before serving, in 2 quart saucepan, combine 1½ C water, the sugar, cinnamon sticks, cloves, and peppercorns, if desired. Heat to boiling over medium heat; add pears, return to boiling, and cook over low heat until pears are just tender-10 to 15 minutes depending on their ripeness.

2. With slotted spoon, transfer pears to plate and set aside to cool.

Reserve poaching liquid.

3. Meanwhile, in heavy 3-quart saucepan, heat remaining 2 ½ C water to boiling over high heat; carefully pour water into 1-quart glass measuring cup or heat-proof pitcher.

4. Heat same saucepan until dry over medium heat. Add rice and 1 T butter. Cook, stirring constantly, until butter melts and rice looks opaque but not browned. Gradually pour in about half of hot water and cook, stirring constantly, until all water has been absorbed-about 10 minutes. Add remaining water, half at a time, stirring constantly and waiting until all water has been absorbed before adding more-about 10 minutes in all.

5. Remove spices from reserved poaching liquid and reserve cinnamon sticks for garnish, if desired. Add rum, salt, and half of poaching liquid to rice; cook, stirring, until all liquid has been absorbed.

Repeat with remaining poaching liquid.

6. Cut pears into ½-inch pieces. Add pears and remaining butter to rice mixture; stir until butter melts. Divide risotto among 8 dessert bowls. Garnish with mint sprigs. If desired, break or cut reserved cinnamon sticks in half and insert into risotto for garnish. Serve immediately with ice cream.

Country Living/November/1994 Scanned & edited by Di Pahl & <gg>

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