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