Linukay

Baked pears

• 200 GRAM SHORT GRAIN RICE
• 1 CAN COCONUT MILK
• PIECE OF GINGERROOT, grated
• 75 GRAM PALM SUGAR

• 4 PEARS, cleaned and cut in 8
• 2 BANANAS, sliced
• 1 1/2 CUP CREAM
• 1 TSP CINNAMON
• 1/2 TSP NUTMEG
• 2 TBSP PRESERVED GINGER, chopped
• PIECE OF GINGERROOT, grated
• 50 GRAM SUGAR

Add half a liter water to the rice and bring to the boil. Simmer for 20 minutes. In the meantime, combine the coconut milk with the palm sugar and the ginger and cook on medium heat until it is a thick sauce. Stir the rice into the coconut sauce. Serve warm.

Mix 2 tablespoons sugar with the cinnamon and nutmeg. Arrange the pears and bananas in an oven dish. Mix the cream with the remaining sugar, gingerroot and the preserved ginger and pour this mixture over the fruit. Sprinkle the sugar mixture on top. Bake 40 minutes at 175 degrees Celsius.