For the Pears

• 50ml water
• 250g caster Sugar
• 2 Conference pears – peeled, quartered and cored then halved to make 8 slices
• 1 sprig of rosemary
• Salted butter
• 2 tbs Rosebud Lemon Marmalade with Ginger

For the Rissoto

• Olive oil
• 350g Arborio rice
• 450ml boiling water
• 50g salted butter
• 1 Tsp of Rosemary – finely chopped
• 300ml Semi Skimmed Milk
• 190g Caster Sugar
• 175g Good Quality White Chocolate – broken into pieces (reserve a little for grating)

For the Pears

Put water and caster sugar in a heavy based saucepan onto a high heat. Bring to the boil and boil gently for 5 minutes, stirring occasionally to dissolve the sugar. Take the saucepan off the heat, add the pears and rosemary and set aside to cool. Strain the pears, discard theosemary, and retain the syrup to use later.

Put a knob of butter into a hot frying pan, add the pears and cook, turning constantly, for 2-3 minutes. Add the strained syrup and, stirring gently all the time, cook on a medium heat until caramelised, approximately 10 minutes.

Remove from the heat, add the marmalade and stir to distribute.

For the Risotto

Total cooking time should be approximately 35 minutes.
Put a splash of olive oil into a large saucepan, bring to a medium heat, add the rice and cook for 30 seconds stirring constantly. Add 200ml of the boiling water, the butter and chopped rosemary stirring throughout. Continue cooking until all the water has evaporated, repeat with the remaining water. Add half of the milk and cook until evaporated, repeat with the remaining milk. Turn down the heat to low so the rice is barely simmering, add the caster sugar and the white chocolate and stir to dissolve. If necessary, add a splash of milk to create a dropping consistency. Rest the rice for 2-3 minutes before serving.

To Serve
Spoon the caramelised pear and syrup on top of the risotto and sprinkle with grated chocolate.