*  Exported from  MasterCook II  *
 
                  Poached Pears With Rainforest Rice Cakes
 
 Recipe By     : webmaster@godiva.com
 Serving Size  : 6    Preparation Time :2:00
 Categories    : Godiva                           Company
                 Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Poached Pears-----
    3      Cups          Water
    1      Cup           Granulated Sugar
      1/2  Whole         Lemon -- sliced
    1                    Vanilla Bean -- split lengthwise
    6      Medium        Bartlett Pears -- ripe but firm
                         -----Rain Forest Rice Cakes-----
    1      Tablespoon    Unsalted Cashew Nuts -- coarsely chopped
    1      Tablespoon    Blanched Almonds -- coarsely chopped
    1      Tablespoon    Pistachios Unsalted -- coarsely chopped
    4      Cups          Milk
      3/4  Cup           Short-Grained Pearl Rice -- (Japanese sweet rice
      1/2  Cup           Granulated Sugar
    1      Pinch         Salt
    1      Tablespoon    Dried Pineapple -- diced
    1      Tablespoon    Dried Mango -- diced
    1      Tablespoon    Raisins
    1      Teaspoon      Vanilla Extract
                         -----Raspberry Sauce-----
   12      Oz. Bag       Frozen Raspberries -- unsweetened
      2/3  Cup           Granulated Sugar
    2      Tablespoons   Freshly Squeezed Lemon Juice
 
 Poach the pears:
 
  1. In a medium non-corrosive saucepan combine the water, sugar,
  lemon slices and vanilla bean.
 
  2. Peel the pears and using a small scoop or teaspoon, carefully
  scoop out the bloom end and the core of the pear. Place the pear
  immediately into the water/sugar mixture to prevent browning.
  Repeat with the remaining pears.
 
  3. Bring the pears to a boil over medium-high heat, while stirring
  gently. Reduce the heat to low. Cover the pears with a clean dish
  towel to keep the pears submerged. Simmer for about 20 minutes
  or until the pears are tender when pierced with a paring knife.
  Remove the pears and syrup to a medium bowl and cool completely.
  Refrigerate until well chilled.
 
 Make the rice cakes:
 
  1. Heat a medium noncorrosive saucepan over medium high heat.
  Add the nuts and stir for 1 1/2 minutes to toast the nuts. Add the
  milk, rice, sugar and salt and bring to a boil, stirring occasionally
  Reduce the heat to low, cover and simmer gently, stirring often,
  for 35 to 40 minutes or until the rice is very soft and absorbs
  all of the milk. The rice will be very sticky. Stir often during
  the last 10 minutes of cooking, so the rice doesn't burn.
 
  2. When the rice is cooked, transfer to a medium bowl and stir
   in the diced fruits and vanilla. Set the bowl in a larger bowl filled
  with ice water to cool.
 
  3. When the rice is cool, divide the mixture into 6 balls . Place
  the rice balls on a platter, cover with plastic wrap and refrigerate
  until well chilled and ready to serve.
 
 Make the raspberry sauce:
 
  1. In a medium noncorrosive saucepan, combine the raspberries
  and sugar. Cook over medium-low-heat, stirring constantly with
  a wooden spoon, until the sugar dissolves and the berries soften.
  Remove the pan from the heat. Strain the raspberry mixture through
  a fine sieve into a bowl. Cover the bowl with plastic wrap and
  refrigerate the sauce.
 
 Assemble the dessert:
 
  1. Flatten one of the chilled rice balls to a patty that is 1 inch
  high. Place in the center of a plate and set one of the poached
  pears on top of the rice patty. Spoon 2 to 3 tablespoons of the
  sauce around the plate. Repeat with the remaining rice patties
  and poached pears.
 
 6 Servings.
 
 PREPARATI0N: 2 hours, plus cooling time.
 
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