2 cups rice milk, frozen
½ cup pistachios, chopped
1 tsp rose water
4 pears, peeled leaving top third with skin
1 pinch saffron
1 cinnamon stick
Small piece of orange peel
3 dried figs
1 tbsp orange rind, zested
Grind the pistachios in a spice or coffee grinder. Mix (in a processor or blender) these through the frozen rice milk with the rose water then put back in the freezer.
Peel and core the pears taking a little more flesh from around the core. Chop or process the figs until almost smooth, mix with the orange rind then fill the holes with this mixture. Place the pears in a pot with enough water to come a third of the way up the pears, with the saffron and cinnamon stick. Steam until tender – about 15 mins (or bake).
Serve warm or at room temp with a scoop of pistachio rice cream underneath and a drizzle of the steaming liquid. Garnish with the cinnamon quill and a sprig of mint