The season following the free season.

The season where shorter clothes are slowly stored away to accommodate the necessity of warmer attire.

The season where leaves separate from their tree homes and float or fly in the wind to the ground.

The season where the light grows a little dimmer each day.

It’s also a season abundant in fresh apples and pears. Where citrus begins it’s yearly shift.

What better way to warm oneself up during the cooling down weather then eating creamed rice with baked pears.

The simple flavors in this dish are effective in creating a comfort after a satisfying dinner.

You can eat this for breakfast or dessert or if you really like this you can have it for both (no ones watching so go ahead).

Orange Infused Creamed Rice with Caramelized Pears
Serves 6

1 cup arborio/risotto rice
1/2 peel from orange
1/4 vanilla bean, sliced open
1/2 cup light cane or superfine sugar
2 cups water
2 cups milk
2 pears, halved and cored
1 tablespoon butter, soft
1/4 cup brown sugar

Place the rice, orange peel, vanilla bean and water in a saucepan and cook on medium  heat for 15 minutes, if it needs fluid begin adding half the milk.
Meanwhile, preheat the oven to 120°C/250F. Place each pear half on a paper towel to dry out them out and spread the softened butter over the halves. Then spoon the brown sugar over the butter and press down softly to ensure the sugar sticks to the butter and pears. Lay the pears sugar side down on a baking tray and repeat with the remaining pear halves.

Place in the oven and bake for 15 minutes, or until caramelized.

When the rice is almost cooked, add all the milk and sugar and remove the orange peel and vanilla bean. Continue cooking on low to medium until the milk has reduced by half. You want the mixture to be quite creamy.

Place the creamed rice in a bowl. Remove the caramelized pears from the oven and slice into four pieces placing on top of the creamed rice.

Serve while still warm.

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