Coconut & pistachio rice pudding, Merlot comice pears

Serves 6

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1. Peel the pears and place in a bowl
2. Add the rest of ingredients to poach the pears into a pan large enough to hold all 6 pears, bring to the simmer, add the pears, place a cartouche on the surface, simmer on a low heat for 20min
3. The pears should give when tested with a small knife. Take off the heat and allow pears to cool in the liquid.
4. For the rice pudding, place all the wet and dry ingredients into a sauce pan and stir well, place on a low heat and cook for 35-40min, stirring regularly and not allowing the rice to catch.
5. Take the pears out, reduce the cooking liquid by ½ or until it is able to coat the back of a spoon.
6. Once the liquid has reduced finish with the unsalted butter, place pears back in.
7. Once the rice pudding has reached a thick consistency take off the heat and stir in the coconut cream, double cream & toasted coconut.
8. Ladle the warm rice pudding into a bowl and top with toasted pistachios. Place a pear onto the rice pudding and drizzle a generous amount of syrup on to the pear.