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six firm Beurre Bosc pears, peeled leaving stem intact, halved lengthways one cup dry white wine one cup caster sugar (Recipes by ingridients sugar) one cinnamon stick one vanilla bean, split about four whole cloves one cup medium-grain white rice three cups milk one cup coconut cream one tbsp orange (Recipes by ingridients orange) rind, finely grated Place the pears, wine,, sugar (Recipes by ingridients sugar) cinnamon, vanilla bean, cloves and two cups water (Recipes by ingridients water) in a about four.fiveL slow cooker. Cook, covered, on high for two hours or until pears are tender. Transfer pears and syrup to a large bowl, reserving vanilla bean. Cool. Combine the rice, milk, cream, reserved vanilla bean and one cup of the poaching syrup in a about four.fiveL slow cooker. Cook, covered and stirring twice, on high for two hours or until the rice is tender. Meanwhile, place one cup of the remaining poaching syrup in a medium saucepan and bring to the boil over high heat. Poached Pears with Vanilla Coconut Rice. Reduce heat and simmer for ten-fifteen minutes or until dark golden. Cool and stir in the orange (Recipes by ingridients orange) rind. Poached Pears with Vanilla Coconut Rice. Serve the rice and pears drizzled with orange (Recipes by ingridients orange) syrup. .
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