Rice Pudding Pear Tart - cooking recipe

Ingredients
    1 prepared pie crust
    2 c. dry red wine
    1 tsp. cinnamon
    2 large pears, peeled, halved and cored
    2 c. cooked rice
    2 c. half and half
    1/2 c. sugar
    2 Tbsp. butter or margarine
    1/4 tsp. salt
    2 eggs, beaten
    1 tsp. vanilla
    1 Tbsp. sugar
Preparation
    Bake pie crust at 450\u00b0 for 8 to 10 minutes (until lightly browned).
    Set aside.
    Bring wine and cinnamon to a boil in a 10-inch skillet.
    Add pears; reduce heat, cover and poach for 10 minutes.
    Turn over; continue until tender.
    Remove from wine; set aside.
    Combine rice with half and half, sugar, butter and salt in a 3-quart saucepan.
    Cook over medium heat until slightly thickened.
    Add eggs and vanilla; cook 2 minutes.
    Pour into pie crust.
    Cut lengthwise slits in pears and fan over pudding.
    Bake at 350\u00b0 until pudding is set.

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