Cardamom Rice Pudding with Pears

Name: Pomegranate Pistachio Pavlova
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 egg whites; 1 cup sugar; 1 teaspoon cornstarch; 1 teaspoon vinegar; 1 cup whipped cream; 0.5 cup pomegranate seeds; 0.333 cup pistachios

Chef

Ingredients

0 of 6 available

Method

1
Combine rice, milk, sugar, and cardamom in a heavy-bottomed saucepan. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
8 minGentle simmer
2
Reduce heat to low and simmer uncovered, stirring every few minutes, until the rice is tender and the pudding is thick and creamy, 22 to 27 minutes.
25 minLow heat
3
While the pudding cooks, peel, halve, core, and slice the pears.
5 min
4
Melt the butter in a skillet over medium heat. Add the pears and sauté, turning occasionally, until tender and lightly golden, 6 to 8 minutes.
8 minMedium heat
5
Spoon the warm pudding into bowls and top with the sautéed pears.
2 min

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8 servingsAmerican

Pomegranate Pistachio Pavlova

Cook

0

Chef

Method

1
Preheat the oven to 250°F. Line a baking sheet with parchment paper.
10 min120°C
2
Whip the egg whites in a clean bowl until soft peaks form. Gradually add the sugar, whipping until the meringue is glossy and holds stiff peaks. Fold in the cornstarch and vinegar.
10 min
3
Shape the meringue into an 8-inch round on the parchment, forming a shallow well in the center.
5 min
4
Bake until the outside is dry and pale, about 90 minutes. Turn off the oven and leave the pavlova inside until completely cool, at least 1 hour.
2h 30m120°C
5
Top the cooled pavlova with whipped cream, pomegranate seeds, and pistachios. Serve immediately.
5 min