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To make the Poached Pears: In a small saucepan, combine pears, water, sugar, and cinnamon stick.
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Bring to a boil and lower to a simmer.
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Poach the pears for 12 to 15 minutes.
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Allow to cool.
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Slice each half into 4 slices.
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Reserve.
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To make the Raspberry Compote: In another small saucepan, combine raspberries, sugar, liqueur, and water to a boil.
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Cook for 1 minute.
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Turn off heat and reserve.
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Preheat oven to 350 degrees F.
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Melt 1 tablespoon of butter and brush onto a 10-inch saute pan or ovenproof mold.
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Sprinkle with bread crumbs.
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Set aside.
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To make the Rice Souffle: In a small saucepan, combine rice, milk, vanilla bean, and 2 tablespoons of butter.
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Over low heat, cook for 10 minutes or until all the liquid has been absorbed.
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Transfer to a mixing bowl and cool to room temperature.
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17
In a mixing bowl, combine egg yolks and powdered sugar.
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Beat until light and ribbon-y.
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In another mixing bowl, beat the egg whites until soft peaks.
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Slowly add the sugar and continue to beat until firm.
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Fold egg yolk mixture into cooked rice.
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And then fold in the egg white mixture.
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Pour half of the rice mixture into prepared pan.
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Add pears and cover with the remaining rice mixture.
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Bake for 25 to 30 minutes.
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Meanwhile, prepare the meringue.
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Beat the egg whites to soft peaks.
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Slowly add the sugar and continue to beat until stiff peaks.
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Transfer to a pastry bag fitted with a no.
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9 plain tip.
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Cover the baked rice with the meringue.
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Sprinkle with shredded coconut and broil until golden.
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To serve: spoon Raspberry Compote onto serving plates and place rice souffle on top.
