CookEat Recipe
Poached Apples over Vanilla Rice
Whole poached apples set over soft vanilla rice and glazed with a reduced rum syrup.
Method
Steps
Step 1
Peel and core the apples, leaving them whole. Simmer them in water with 227 g sugar and half the vanilla bean, turning gently, about 15 minutes until just tender. Lift out and keep warm.
Step 2
Boil the poaching liquid uncovered until roughly 240 mL remains; cool slightly and stir in rum.
Step 3
Meanwhile simmer rice with milk, 28 g sugar and the used vanilla pod over low heat about 45 minutes, stirring often until grains are tender and the mixture is creamy. Remove pod.
Step 4
Spread warm rice on a serving dish, arrange the six whole apples above it and strain the syrup over them.
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