Recipe - Hatch New Mexican Green Chili Sauce

CHOCOLATE RICE PUDDING
300 ml Milk
50 g Instant rice
30 g Sugar
One half Split vanilla pod
3 Egg yolks
5 ml Arrowroot
50 g Milk chocolate; melted

MARZIPAN STUFFED PEARS WITH
1 Hot cross bun
1 pn Ground ginger and cinnamon
100 g Marzipan
2 Comice pears
50 g Butter
100 g Caster sugar
5 ml Lemon juice
15 ml Double cream

PEAR BRUSHETTA
150 ml White wine
50 g Sugar
One half Lemon
One half Split vanilla pod
1 pn Cardamom seeds
2 Comice pears
50 g Butter
2 Hot cross buns
Icing sugar
Grated chocolate to decorate

Chocolate Rice Pudding:

1 Put the milk, rice, sugar and vanilla pod into a pan and bring to a
simmer.

2 After 10 minutes stir in the egg yolks, arrowroot and melted chocolate.
Continue cooking until the rice is tender. Serve decorated with cream and
grated chocolate.

MARZIPAN STUFFED PEARS WITH CARAMEL:

1 Break up the Hot Cross Bun into a bowl and mix in the marzipan and
spices.

2 Remove the core from the pears using a corer and fill with the marzipan
mixture.

3 Melt the butter in a shallow pan, add the sugar and lemon juice and stir
until the sugar has dissolved. Stir in the cream. Add the pears and cook
until a rich golden brown. Serve the pears on a plate drizzled with the
caramel.

PEAR BRUSHETTA:

1 Heat the white wine, sugar, lemon, vanilla pod and cardamom seeds in a
pan. Peel and slice the pears and add to the pan. Pour over enough hot
water to cover and simmer until tender. Drain. Melt the butter.

2 Halve both buns and toast under a hot grill until golden brown. Brush
with the melted butter. Fan the poached pear slices onto each bun and
sprinkle over some icing sugar and grated chocolate.

Converted by MC_Buster.

NOTES : Chef Jeanne Rankin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.