Raymond's Pear Conde recipe
“This French version of a rice pudding is just delicious served with beautifully poached spiced pears. A lovely balance of delicate taste and Autumn warmth."
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Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Microplane
- Wooden spoon
- Peeler
- Paring knife
- Apple corer
- Parchment paper
- Refrigerator
- Plate
Ingredients
- 500ml whole milk
- 25g caster sugar (from the vanilla jar if possible)
- 50g pudding rice
- 50g golden sultanas
- a teaspoon of fresh orange zest
- a tiny pinch of salt
- 4 williams pears
- 500g caster sugar
- 500ml water
- 1-2 cinnamon sticks
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