Step 1: Soak the sultanas in half the Verjuice, set aside.

Step 2: Cut the pears in half and place in a small pot with the remaining Verjuice, bring to the boil, reduce liquid slightly and set aside.

Step 3: Preheat the oven to 180C. Place the almonds onto an oven tray and toast for 8-10 minutes or until golden, remove from the oven and set aside.

Step 4: Place the milk, sugar, rice and butter into a large pot and stir. Once the rice has started cooking, mash it with a wooden spoon to try and break some of the rice grains, add the rosemary and then simmer very gently for an hour – stirring occasionally to prevent the rice from sticking to the bottom of the pot.

Step 5: Once cooked, remove from the heat, stir in the sultanas with Verjuice and cream. Place onto individual serving dishes, top with 3 halved pear halves, some liquid and the toasted almonds, serve immediately.