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This recipe is from episode 24 of Good Chef Bad Chef series 3.
Grind the pistachios in a spice or coffee grinder.
Mix (in a processor or blender) these through the frozen rice milk with the rose water then put back in the freezer.
Peel and core the pears taking a little more flesh from around the core.
Chop or process the figs until almost smooth, mix with the orange rind then fill the holes with this mixture.
Place the pears in a pot with enough water to come a third of the way up the pears, with the saffron and cinnamon stick.
Steam until tender – about 15 mins (or bake).
Serve warm or at room temp with a scoop of pistachio rice cream underneath and a drizzle of the steaming liquid.
Garnish with the cinnamon quill and a sprig of mint
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