Warming Cinnamon & Pear Custard with Rice

Heat the oven to fan 200°C.

Peel and halve the pears, remove the cores, and place on a baking tray.

In a small bowl, mix together the honey, water, juice of the lemon, mixed spice and Amaretto liqueur (if using). Pour over the pears and use a spoon or your hands to make sure the pears are well coated.

Break up the butter into small pieces and scatter over the pears. Roast the pears in the oven for 25-30 mins until tender, basting halfway.

Meanwhile, start on the custard. Combine the milk, double cream, honey, vanilla and cinnamon stick in a medium saucepan. Set it over a medium heat and let it come to a gentle simmer then remove from the heat. Pop a lid on and leave for at least 10 mins to infuse the milk (the longer you let it sit, the more flavourful it will be).

When the milk has infused, discard the cinnamon stick. If the milk has cooled down, place it back over a medium-high heat until hot, just before it starts to simmer.

In a large bowl, whisk together the eggs, sugar, salt and cornflour until thickened and pale. Add a ladle of the hot milk and whisk until incorporated. Continue, one ladle at a time, until you’ve used ½ the milk.

Sieve the whisked egg mixture back into the saucepan with the remaining milk mixture. Set the pan over a medium heat and cook for 7-10 mins, whisking continuously, until thickened. It should coat the back of a spoon, but still be quite runny.

Reheat your rice and divide between bowls. Ladle over the custard and top with the pear halves. Drizzle over any of the roasting juices.