Honey rice pudding with pear jam

Method

1. Preheat the oven to 150°C/fan130°/gas 2. Place the rice, honey and milk in a large pan and bring to the boil. Pour into a large ovenproof dish. Bake for 2¼ hours, stirring occasionally.
2. Meanwhile, pour the wine into a pan, add the sugar and vanilla pod and seeds, and slowly bring to the boil, stirring, until the sugar dissolves. Peel, core and chop the pears and add to the syrup. Simmer for 35 minutes or until thick and syrupy.
3. Stir the cream into the rice. Spoon into dessert glasses and top with the pear jam. Decorate with the vanilla pod from the syrup, if you like.