Chicken Schnitzel Caesar Salad - Danish Pastries - Poached Rhubarb & Pear with Spiced Custard (part 3)

Poached Rhubarb & Pear with Spiced Custard

·         Serves 4

·         Prep 15 minutes

·         Cook 10 minutes

Ingredient

·         1 bunch (400g) rhubarb, ends trimmed

·         2 firm pears

·         ⅓ cup caster sugar

·         Pinch ground cinnamon

·         1 quantity Vanilla Custard

·         ¼ cup milk, for custard

·         ¼ teaspoon mixed spice, for custard

Recipe

1.    Cut rhubarb stems into 5cm lengths. Peel and core pears. Cut each pear into 8 wedges.

2.    Place rhubarb, pear, sugar, cinnamon and ¼ cup water in a medium saucepan over moderately low heat. Stir to dissolve sugar; simmer for 5 minutes or until pear is just tender.

3.    Meanwhile, make Vanilla Custard as recipe directs, increasing milk to ¾ cup and adding mixed spice with the cornflour.

4.    Serve the poached fruit with spiced custard.

Poached Rhubarb & Pear with Spiced Custard