Roasted Pear and Cardamom Rice Pudding with Citrus Mint Syrup

Ingredients

• •1 cup Arborio rice
• •4 cups whole milk
• •1 cup heavy cream
• •1/2 cup granulated sugar
• •1/4 teaspoon salt
• •1/2 teaspoon ground cardamom
• •1 teaspoon vanilla extract
• •2 ripe pears, cored and sliced
• •2 tablespoons unsalted butter, melted
• •1 tablespoon brown sugar
• •1/4 cup fresh orange juice
• •2 tablespoons fresh lemon juice
• •1/4 cup honey
• •1 teaspoon orange zest
• •1 teaspoon lemon zest
• •2 tablespoons finely chopped fresh mint

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a medium pot, combine Arborio rice, whole milk, heavy cream, granulated sugar, salt, and ground cardamom.

3. 3

   Bring the mixture to a simmer over medium heat, stirring occasionally.

4. 4

   Reduce the heat to low and cook for 45 minutes, stirring frequently, until the rice is tender and the mixture is thick and creamy.

5. 5

   Remove from heat and stir in the vanilla extract. Set aside.

6. 6

   Arrange the sliced pears on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with brown sugar.

7. 7

   Roast the pears in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Remove from oven and let cool.

8. 8

   In a small saucepan, combine orange juice, lemon juice, honey, orange zest, and lemon zest. Bring to a simmer over medium heat.

9. 9

   Cook the syrup for 5 minutes, stirring occasionally, then remove from heat and stir in the chopped mint.

10. 10

    To serve, spoon the cardamom rice pudding into bowls, top with roasted pear slices, and drizzle with citrus mint syrup.