Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 24

PREPARATION TIME 15M
|
COOKING TIME 4M
|
SERVES 4
spiked
prune
rice
pudding
with
honey &
chestnut
salad
1 CUP PRUNES, CHOPPED
0.5 CUP BORTRYTIS SEMILLON
0.75 CUP SHORT GRAIN WHITE RICE
2 TSP FINE SALT
2 CUPS MILK
0.5 CUP CASTER SUGAR
SEEDS OF 1 VANILLA BEAN
2 TBSP UNSALTED BUTTER
1 TBSP CINNAMON SUGAR
0.5 CUP HONEY
12 COOKED CHESTNUTS, HALVED
0.25 CUP BARBERRIES
0.5 CUP DRIED PEACH, DICED
2 TBSP PEPITAS, CHOPPED
12 MINT LEAVES, FINELY SL ICED
1 Combine the prunes and semillon in a glass bowl,
mix well, then refrigerate overnight. Rinse the rice
well, then combine in a medium saucepan with 1.5
cups cold water and the salt. Bring to a simmer,
cook for 15 minutes, then fit the fit and stand for
10 minutes.
TRAVELLERS’ NOTES MARINATED PRUNES CAN
BE KEPT IN A SEALED GLASS CONTAINER IN
THE FRIDGE FOR UP TO A MONTH. THIS MEANS
NOT ONLY DELICIOUS DESSERTS, BUT THE MOST
INDULGENT MUESLI YOU’VE EVER HAD AT
BREAKFAST.
2 Pour the milk, caster sugar, vanilla and cooked
rice into a saucepan and bring to a simmer. Cook
for 15 minutes, then beat in the butter. Spoon the
prunes into four shallow dishes, then top with the
FOOD NOTES THE TUMBARUMBA REGION IS
PRODUCING WORLD-CLASS DESSERT WINES,
PERFECT TO PAIR WITH FRESH SEASONAL GRIFFITH
PRUNES. TO REALLY COMPLETE THE NSW FOOD
EXPERIENCE, TRACK DOWN NEW-SEASON RICE
FROM DENILIQUIN.
rice. Sprinkle with cinnamon sugar.
3 Heat the honey in a medium saucepan until
lightly browned, then add the chestnuts and
barberries. Set aside to cool, then mix in the peach,
pepitas and mint. Serve with the rice puddings.
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