1 [See Compote of Rice with Peaches for rice ingredients and quantities]
1 Cooked pears (quartered), quantity as needed to cover top of mould
1 Pear syrup (liquid from cooking the pears), quantity as needed to pour around mould
Instructions
1. Prepare and mould the rice following the method given in Compote of Rice with Peaches (see cross-reference). Turn the moulded rice out onto a serving dish.
2. Arrange quarters of cooked pears over the top of the moulded rice, placing them in an overlapping or radiating pattern to cover the surface.
3. Pour the pear syrup around the base of the mould — enough to pool lightly around the rice without submerging it — and serve promptly. The dish is best presented at room temperature or slightly chilled, within 30 minutes of assembly to prevent the syrup from being absorbed.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.