Vintage Port, Porto
A sweet and bold bodied dessert wine with strong flavors of caramalized dark fruit and characteristic woody notes to bring forward the spices of the pear compot.
Peel pears and remove stem. Cut into large chunks and remove core. Add pears to the bowl of the Prep&Cook fitted with the universal blade. Add some of the cane sugar, cinnamon, nutmeg, allspice, clove, cardamom, salt, lemon zest, and juice. Cook and blend everything on level 4 at 90°C/190°F for 20 min. Then, purée for approx. 40 sec. on level 10. Transfer the compote to a serving bowl or to sealable jars.
Insert stirring blade to bowl. Split and scrape vanilla bean. Add milk, cream, remaining cane sugar, salt, vanilla bean seeds, and pod, and warm for 8 min. at 95°C/200°F.
Add rice and continue to cook on level 1 at 95°C/200°F for 30 min.
If desired, add butter and stir to combine. Let the rice pudding rest for 15 min., then transfer to serving bowls. Top with pear compote and enjoy!