Ingredients

• 1L (4 cups) milk
• 110g (1/2 cup) medium-grain white rice
• 1 vanilla bean, split, seeds scraped
• 220g (1 cup) caster sugar
• 2 tablespoons pistachios, chopped

Rosé-poached pears

• 750ml (3 cups) rosé
• 220g (1 cup) caster sugar
• 2 beurre bosc pears, peeled, halved, cored

Method

• Step 1 Combine the milk, rice, vanilla pod and seeds, and 1/2 cup sugar in a large saucepan. Stir over medium heat for 3 minutes or until the sugar dissolves. Bring to the boil. Reduce the heat to very low, cover and cook, stirring often, for 1 hour. Remove and discard the vanilla pod.
• Step 2 Meanwhile, for the rosé-poached pears, combine the rosé and sugar in a large saucepan over medium heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Bring to the boil. Add the pears to the poaching liquid. Place a round of baking paper and then a heatproof plate over the pears to keep them submerged. Reduce the heat to medium-low and simmer for about 30 minutes or until tender (this will depend on the ripeness of the pears).
• Step 3 Use a slotted spoon to transfer the pears to a heatproof bowl. Cover and keep warm. Return the pan to high heat and simmer the poaching liquid for 10-12 minutes or until thickened and syrupy. The mixture will be frothy, so remove from the heat and let the bubbles subside to check the consistency.
• Step 4 Line 2 baking trays with baking paper. Place the remaining 1/2 cup sugar in a non-stick, heavy-based frying pan. Add 1 tbs rosé syrup and shake the pan over medium heat until the sugar dissolves. Simmer for 4-5 minutes, until the mixture just starts to darken in colour (see tip). Use a wooden spoon to drizzle the toffee onto the trays to make 4 discs, large enough to cover a serving glass. Scatter with pistachios. Set aside for 10 minutes.
• Step 5 Divide the rice pudding among 4 serving glasses. Place the poached pears on plates alongside. Drizzle both with rosé syrup and place toffee discs over glasses.