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Tuscan Rice Pudding Torte with Marsala Poached Peaches

From Italian Cooking and Living, February/March 2001

For the torte
  • 4 cups low-fat milk
  • 1/4 cup sugar
  • 1 vanilla bean
  • 1 cup Arborio rice
  • 3 eggs
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped walnuts
  • 1/4 cup candied orange
  • grated zest of 1 lemon
  • 1 tablespoon extra-virgin olive oil
For the peaches
  • 1 cup sweet Marsala
  • 1 cinnamon stick
  • 1 strip lemon zest
  • 6 small peaches, peeled, halved, pitted
To garnish
  • 12 cinnamon sticks

Make the torte: Place the milk. sugar, and vanilla bean in a 2-quart pot. Bring to a gentle boil, and stir in the rice.

Cook the rice over medium heat until the rice absorbs all the milk, about 30 minutes, without stirring. Lower the heat if necessary to prevent scorching. Discard the vanilla bean.

Preheat the oven to 400°. In a bowl, combine the eggs, pine nuts, walnuts, candied orange, and lemon zest. Stir in the cooked rice. Grease a 14"x9" nonstick baking dish with the olive oil.

Pour in the rice mixture. Bake 30 minutes. Remove to a rack; cool to room temperature, then unmold and place on a serving platter.

Meanwhile, make the peaches: Bring the Marsala and 3 cups of water to a boil in a 4-quart pot with the cinnamon and lemon zest. Drop the beaches. Cook over medium heat until tender; about 20 minutes.

To serve, cut the torte into 12 squares; place on 12 plates. Top each square with a peach half, using a slotted spoon to transfer it (reserve the poaching liquid to top low-fat frozen yogurt, fresh pears, or berries).

To garnish: Pierce each peach half in the center with a cinnamon stick, and serve immediately. Serves 12

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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