Marsalla and vanilla rice pudding with poached nectarines
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Marsalla and vanilla rice pudding with poached nectarines
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INGREDIENTS
100 g Arborio rice
400 ml Semi-skimmed milk
200 ml Double cream
40 g Caster sugar
2 whole Vanilla pod(s)
2 whole Orange(s)
1 whole Lemon(s)
2 g Grated nutmeg
75 g Sultana(s)
150 ml Marsala wine
2 whole Nectarine(s)
200 ml Dry white wine
100 g Soft brown sugar
1 whole Cinnamon stick(s)
 

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DIRECTIONS
01
For the nectarine : Remove the seeds from the vanilla pod

02
Cut the nectarines into 6 or 8 wedges

03
Discard the stone

04
Juice the oranges and add the juice to the white wine

05
Bring this to the boil with the brown sugar

06
Add the nectarine wedges, the vanilla seeds and pod and the cinnamon stick

07
Reduce the heat to a simmer and cook the fruit for 5 to 10 minutes depending on the ripeness of the nectarine

08
Remove from the heat and keep to one side

09
For the rice pudding : Split the vanilla pod and scrape out the seeds

10
Zest the orange and the lemon

11
Soak the sultanas in the Marsala wine for 10 minutes

12
Bring the milk and double cream to the boil

13
Add the rice, vanilla, sugar, grated nutmeg, sultanas and Marsala

14
Reduce the heat to a simmer and finally add the orange and lemon zest

15
Cook the rice pudding for about 40 minutes, stirring occasionally to make sure it is not catching to the bottom of the saucepan

16
The rice is cooked when the rice is soft and most of the liquid has been absorbed

17
The rice pudding should be liquid so add a splash more milk if necessary

18
To serve: Spoon the rice pudding into a bowl and serve the nectarines on top with a generous drizzle of the cooking liquor

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