For the rice pudding (the conde is best served slightly chilled so can be made the day before):
- Place the milk and the sugar in a heavy bottomed sauce pan and bring to the boilTurn down to a low heatAdd the rice, the salt, the orange zest and the sultanasCook for around 55 minutes, stirring every so often to make sure the rice doesn't stickStir continuously for an additional 5 minutesTake off the heat and set aside to cool, then chill
For the pears:
- Put the sugar and the water in a heavy bottomed saucepan and heat until the sugar has dissolved.Bring to the boil and boil for one minute, then turn the heat down to low.Peel and core the pears, leaving the stalk onAdd the pears and one large or two small cinnamon sticksCover with a cartouche ( a round 'lid' of greasepoof paper) and bring back to the boilTurn the heat right down and simmer gently for 30 minutesAllow the pears to coolServe a small mound of chilled rice pudding topped with the poached pear, and a drizzle of the poaching syrup.Enjoy