*  Exported from  MasterCook II  *

                 Poached Pears With Rainforest Rice Cakes

Recipe By     : webmaster@godiva.com
Serving Size  : 6    Preparation Time :2:00
Categories    : Godiva                           Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Poached Pears:
   3      c             Water
   1      c             Granulated sugar
     1/2                Lemon -- sliced
   1                    Vanilla bean -- split lengthwise
   6      md            Bartlett pears -- ripe but firm
                        Rain Forest Rice Cakes:
   1      tb            Unsalted cashews --
                        - coarsely chopped
   1      tb            Blanched almonds --
                        - coarsely chopped
   1      tb            Pistachios unsalted --
                        - coarsely chopped
   4      c             Milk
     3/4  c             Short-grained pearl rice
                        - (Japanese sweet rice)
     1/2  c             Granulated sugar
   1      pn            Salt
   1      tb            Dried pineapple -- diced
   1      tb            Dried mango -- diced
   1      tb            Raisins
   1      ts            Vanilla extract
                        Raspberry Sauce:
  12      oz            Unsweetened frozen raspberries
     2/3  c             Granulated sugar
   2      tb            Lemon juice -- freshly squeezed

Preparation time: 2 hours, plus cooling time

Pears:

In a medium non-corrosive saucepan combine the water, sugar, lemon
slices, and vanilla bean.

Peel the pears and using a small scoop or teaspoon, carefully scoop
out the bloom end and the core of the pear. Place the pear
immediately into the water/sugar mixture to prevent browning. Repeat
with the remaining pears.

Bring the pears to a boil over medium-high heat, while stirring
gently. Reduce the heat to low. Cover the pears with a clean dish
towel to keep the pears submerged. Simmer for about 20 minutes or
until the pears are tender when pierced with a paring knife. Remove
the pears and syrup to a medium bowl and cool completely. Refrigerate
until well chilled.

Rice Cakes:

Heat a medium non-corrosive saucepan over medium high heat. Add the
nuts and stir for 1-1/2 minutes to toast the nuts. Add the milk,
rice, sugar, and salt and bring to a boil, stirring occasionally.
Reduce the heat to low, cover and simmer gently, stirring often, for
35 to 40 minutes or until the rice is very soft and absorbs all of
the milk. The rice will be very sticky. Stir often during the last
10 minutes of cooking, so the rice doesn't burn.

When the rice is cooked, transfer to a medium bowl and stir in the
diced fruits and vanilla. Set the bowl in a larger bowl filled with
ice water to cool.

When the rice is cool, divide the mixture into 6 balls. Place the
rice balls on a platter, cover with plastic wrap and refrigerate
until well chilled and ready to serve.

Raspberry Sauce:

In a medium noncorrosive saucepan, combine the raspberries and sugar.
Cook over medium-low heat, stirring constantly with a wooden spoon,
until the sugar dissolves and the berries soften. Remove the pan from
the heat. Strain the raspberry mixture through a fine sieve into a
bowl. Cover the bowl with plastic wrap and refrigerate the sauce.

Assemble:

Flatten one of the chilled rice balls to a patty that is 1" high.
Place in the center of a plate and set one of the poached pears on
top of the rice patty. Spoon 2 to 3 tb sauce around the plate. Repeat
with the remaining rice patties and poached pears.

Yield: 6 Servings


                   - - - - - - - - - - - - - - - - - -