*  Exported from  MasterCook  *
 
                           RICE PUDDING PEAR TART
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Sheet prepared pie crust
    2       c            Dry red wine
    1       t            Ground cinnamon
    2       lg           Pears
                         -- peeled, halved and cored
    2       c            Cooked rice
    2       c            Half-and-half
      1/2   c            Sugar
    2       tb           Butter or margarine
      1/4   ts           Salt
    2                    Eggs -- beaten
    1       t            Vanilla extract
    1       tb           Sugar
 
   Prepare pie crust according to package directions.  Place in 10-inch tart
   pan.  Bake at 450 F. for 8 to 10 minutes or until lightly browned; set
   aside.  Place wine and cinnamon in 10-inch skillet; bring to a boil.  Add
   pears; reduce heat, cover and poach 10 minutes.  Turn pears in liquid and
   continue to poach 5 to 10 minutes or until pears are tender.  Remove from
   wine; set aside.  Combine rice, half-and-half, sugar, butter and salt in
   3-quart saucepan.  Cook over medium heat 12 to 15 minutes or until
   slightly thickened.  Gradually stir one-fourth hot pudding mixture into
   eggs; return egg mixture to saucepan, stirring constantly.  Continue to
   cook 1 to 2 minutes.  Stir in vanilla.  Pour pudding mixture into
   pre-baked crust.  Place pears, cut-side down, on cutting surface.  Cut
   thin lengthwise slits in each pear, one-third down from stem end.  Fan
   pears over pudding mixture.  Reduce oven temperature to 350 F.; bake 30
   minutes or until pudding is set.  Remove from oven; sprinkle with 1
   tablespoon sugar.  Place tart in oven about 4 to 5 inches from heat
   source, broil 1 to 2 minutes or until top is browned.  Cool before
   serving.  Tart can be made ahead, if desired.
   
   Source: Seasonal Inspirations for Rice
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
 
 
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