By Andrew Fairlie

Nov 2012

View all recipes »

Spiced winter fruit served with creamed vanilla rice pudding


Serves: 4

For the spiced fruit
1 apple, cored and cut into eight
1 pear, cored and cut into eight
2 plums, stoned and cut into four
12 ripe brambles
100g sugar
1 vanilla pod
2 star anise
1 cinnamon stick

For the rice pudding
100g Arborio rice
50g caster sugar
1 vanilla pod
500ml semi-skimmed milk
100ml whipping cream

Download PDF


For the rice pudding
Preheat the oven 150°C/300°F/Gas mark 2. Mix milk and sugar in pan over a gentle heat. Split the vanilla pod and scrape out the seeds. Add them to the milk and sugar and bring to a simmer. Stir in the rice. Cover with greased baking paper and place into the oven for 50 minutes. Remove and leave to rest for 10 minutes. Remove the pod then fold in the whipping cream.

For the spiced fruit
Place a saucepan onto a medium-high heat. Add the sugar to the pan and heat until the sugar liquidises and turns a pale caramel colour. Add the apples, pears and plums and cook until the fruit is lightly coloured. Remove from heat then add brambles. Split the vanilla pod and scrape out the seeds. Add to the fruit with the cinnamon and star anise. Bake in the oven for 10 minutes or until the fruit is just soft. Remove from the oven and add the brambles. Pour the rice pudding into warmed bowls and serve with the winter fruits in the syrup on the side.