Brûléed Rice Pudding with Poached Persimmons

Yields 2-3 servings

An upgraded version of your childhood snack (this did not come out of a plastic cup, folks!). We poached persimmons in warm spices, rum, and our Meyer Lemon Honey Living Vinegar until tender and extra flavorful. The nuttiness of the persimmons combined with the creamy rice pudding creates a comforting experience for the colder weather. We also finished the rice pudding with a caramelized sugar top (brûléed, if you will), to add a little bitterness to an otherwise sweet and tangy dessert. Also, how fun is it to use a blow torch and watch the sugar get all brown and crunchy!!

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Assembly

Step 1
In a small pot, combine water, light rum, Meyer Lemon Honey Living Vinegar, maple syrup, spices, ginger, orange peel, and a small pinch of salt. Cut vanilla bean in half lengthwise, scrape out seeds into a separate bowl and set aside with half the pod. Add the other half pod into the small pot.

Step 2
Bring poaching liquid to a boil, then reduce to a simmer. Partially uncover the pot and continue to simmer until flavors start to infuse, about 10-15 minutes.

Step 3
Add persimmons. Simmer gently on low while covered until tender and flavorful, about 30-40 minutes, depending on ripeness of the fruit. Let sit in poaching liquid until ready to serve.

Step 4
Meanwhile, prepare rice pudding by combining rice, whole milk, cream, sugar, salt, remaining vanilla beans/pod, and a pinch of salt in a separate small pot. Bring to simmer over medium-high heat while stirring.

Step 5
Decrease heat and gently simmer until rice is tender and the mixture starts to thicken, about 20-24 minutes.

Step 6
To serve: spoon the warm rice pudding into a heat-proof bowl. Sprinkle a thin, even layer of sugar on top and caramelize it with a torch. Top with poached persimmons and chopped pistachios.

Ingredients

1.5 cup Water

¼ cup Light rum

1.5 tbsp Meyer Lemon Honey Living Vinegar

2 tbsp Maple syrup

1 Cinnamon stick

5-6 Cardamom pods, cracked

⅛ tsp Coriander seeds

5 Cloves

1 small or ½ large Star anise

2 thin slices Fresh ginger, peeled

1 strip Orange peel

1 Vanilla bean, divided

4 Fuyu persimmons, peeled, cut into 6 wedges

½ cup Uncooked white rice (long- or short-grain)

1.5 cup Whole milk

½ cup Cream

2.5 tbsp Sugar, plus extra for brûlée topping

Salt

Chopped pistachios (optional)

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