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

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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

Poached Rhubarb
& Pear with Spiced Custard