While the summer in Sydney is slowly receding, days are getting more pleasant and the nights are becoming even colder. And I really like this kind of weather whilst there is sunshine but there’s always a constant breeze flowing. It’s just the perfect weather to be out and about. And this so much reminisces me of my beautiful days in San Diego. In fact, Sydney brings back the memory of that beautiful Southern California city where I spent a few precious months of my life. That was when I got this love for the ocean, beaches, and sunshine. All my life I had always thought that mountains give me immense joy but after being so near to the sea, I think I became a convert. Though enormous mountains remain to be my first love, the calming waves of the sea on the beach also win over my heart. And ever since I have come to Sydney, it has become a ritual to come to the beach almost every other weekend. In fact, beaches and this kind of weather was one of the several reasons I moved here. And I am so fortunate to have come live here. All this beauty also reflects into then quality of produce I get to eat and experience here. With Autumn nearing, luscious, moreish Figs and a number of a variety of grapes have taken their place on the market shelves. It’s just too hard to let go past them. So last evening, a big box of fresh figs and some grapes also made into the weekly grocery shopping. And today early morning, I roasted them with some honey and orange juice and then had them with a light and healthier version of Almond rice pudding. This almond rice pudding with roasted figs and grapes is one such lightly sweetened and fragrant dessert which is fast and simple to make and goes so light on your stomach too. Make this today and thank me later!
- 1/2 cup basmati rice, soaked for 3-4 hrs
- 1 Litre Almond Milk
- 1/4 cup Maple Syrup, extra to serve
- 1 tsp vanilla bean paste
- Light cream, to serve
- 8 Fresh Figs, sliced into halves
- 200 gm red seedless grapes, on vine
- Juice & rind of one orange
- 2 tbsp maple syrup
- 1 tbsp butter, melted
- Mix together all the ingredients in a saucepan except cream. Bring to boil. Then simmer on a very low heat for about 20-25b minutes until thick and creamy.
- Meanwhile, preheat the oven to 200 degree C. Line a baking tray with parchment paper. Spread the figs and grapes on the baking tray. Mix together orange juice, rind, maple syrup and butter. Drizzle the orange juice mixture on fruits. Bake for about 20 minutes until fruits are sticky and tender.
- Serve rice pudding with extra cream and roasted fruits.