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Pear And Rice Meringue

ingredients

serves 6
butter for greasing
3 oz (75 g) long grain rice
750 ml (1 1/4 pints) milk
pinch of salt
1 bay leaf
3 1/2 tbsp (40 g) granulated sugar
2 tbsp (25 g) 1 oz butter
2 eggs, separated
6 fresh or canned pear halves
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
caster sugar (superfine granulated) for dredging

method

1. Butter a 1.5 litre (2 3/4 pint) pie dish.

2. Wash the rice, drain and place in a heavy-bottomed saucepan with the milk, salt and bay leaf.

3. Simmer for about 1 hour, until the rice is tender. Remove the bay leaf.

4. Set the oven at 140°c (275°f) gas 1.

5. Stir the granulated sugar and butter into the rice mixture.

6. Cool slightly, then add the egg yolks, mixing well.

7. Pour into the prepared pie dish and arrange the pear halves, cut side down, on top.

8. In a clean, grease free bowl, whisk the egg whites until stiff and fold in the caster sugar in spoonfuls.

9. Pile on top of the rice and pears. Dredge the meringue with a little caster sugar and bake for about 20 minutes or until the meringue is crisp and golden brown.

10. Serve at once.

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