Modernized Tinned Pears with Rice
A modern take on tinned pears, transforming them into an elegant dessert with vibrant color and contrasting textures. The pears are enhanced with a natural red hue and served on a bed of sweet rice, garnished with angelica.
Ingredients
- 8 halves Tinned pear halves (Drained)
- 1 cup Arborio rice (For a creamy texture)
- 2 cups Water (For cooking rice)
- 2 tablespoons Granulated sugar (Or to taste, adjust based on syrup sweetness)
- 1 tablespoon Beet juice (Natural red food coloring)
- 4 sticks Angelica (For garnish)
- 1 teaspoon Lemon juice (To brighten the flavor)
- 1 tablespoon Fresh parsley (Finely chopped, for garnish)
Instructions
- 1Rinse the arborio rice under cold water until the water runs clear. In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the water is absorbed. Let it cool completely.
- 2Drain the syrup from the tinned pears into a small saucepan. Taste the syrup and add granulated sugar to taste, if needed. Add lemon juice to brighten the flavor. Heat gently until the sugar is dissolved. Let it cool.
- 3Drain the pear halves and pat them dry with paper towels. In a small bowl, mix the beet juice. Using a pastry brush, gently paint the pear halves with the beet juice to give them a bright red color. Let them dry for at least 30 minutes.
- 4Place the cooled rice in a glass serving dish. Make a small well in the center of the rice and pour the sweetened syrup into the well, allowing it to soak into the rice. Arrange the red pear halves on top of the rice, slanting them with the thick part downwards and the stalk end uppermost. Cut the angelica sticks into 1.5-inch pieces and insert one into the stalk end of each pear. Sprinkle chopped parsley over the rice.