Rice pudding with caramelized pears and pink pepper

Ingredients for 4 servings:

• 125 g rice pudding
• 500 ml milk
• 4 tbsp butter
• 3 cardamom pods
• 6 tbsp maple syrup
• 2 pinches of salt
• 2 pear(s), quantity depending on size
• 1 tbsp peppercorns, pink

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Melt 2 tablespoons of butter in a saucepan and toast the rice for 2-3 minutes. Then add the milk, cardamom, a pinch of salt, and 3 tablespoons of syrup, and bring to a boil, stirring constantly. Simmer the rice pudding on the lowest heat for about 60 minutes, stirring occasionally. Wash and core the pears, and cut into bite-sized pieces. Lightly crush the pink peppercorns in a mortar. Melt the remaining 2 tablespoons of butter in a non-stick pan and heat 3 tablespoons of syrup. Add the pears, a pinch of salt, and pepper, and caramelize over medium heat, stirring constantly. Once the pears turn light brown, they are ready. Remove the cardamom pods from the slightly cooled rice pudding. Divide the rice among 4 bowls and pour the pears over the rice pudding. The rice pudding tastes great both hot and cold.