Spiced Pears Filled With Chocolate Rice Pudding

Bring one liter of water, the lemon juice and 500 g of sugar to a simmer. Add the vanilla pod, cinnamon, cloves and star anise. Peel the pears, keeping the stems. Poach them in the syrup for 20 minutes, keeping them firm. Let them cool in the syrup.

Scald the washed rice for 2 minutes. Refresh, drain. Bring the milk to a boil with 50 g of sugar, 20 g of butter, vanilla powder and salt. Pour in the rice. Stir until it boils, lower the heat, cook on very low heat until all the milk has been absorbed (about 30 min.), then add the whole egg and the yolk beaten in the omelet. Stir for 1 minute. Remove from heat and stir in 20 g of butter and grated chocolate.

Cut the almonds into fine sticks. Lightly toast them in a dry pan. Add them to the rice pudding. Cut a cap on two thirds of the pears. Hollow out the pears to remove the core and some of the pulp.

While stirring, heat the honey and cream. Pour in the chocolate and the cinnamon. Relax the sauce with a little syrup from the pears. Fill the pears with chocolate rice pudding, put the caps back on. Place them on cold plates and surround them with chocolate sauce and toasted almonds.