This recipe is from episode 24 of Good Chef Bad Chef series 3.


  • 2 cups rice milk, frozen

  • ½ cup pistachios, chopped

  • 1 tsp rose water

  • 4 pears, peeled leaving top third with skin

  • 1 pinch saffron

  • 1 cinnamon stick

  • Small piece of orange peel

  • 3 dried figs

  • 1 tbsp orange rind, zested


  • 1.

    Grind the pistachios in a spice or coffee grinder.

  • 2.

    Mix (in a processor or blender) these through the frozen rice milk with the rose water then put back in the freezer.

  • 3.

    Peel and core the pears taking a little more flesh from around the core.

  • 4.

    Chop or process the figs until almost smooth, mix with the orange rind then fill the holes with this mixture.

  • 5.

    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.

  • 6.

    Steam until tender – about 15 mins (or bake).

  • 7.

    Serve warm or at room temp with a scoop of pistachio rice cream underneath and a drizzle of the steaming liquid.

  • 8.

    Garnish with the cinnamon quill and a sprig of mint

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