Brischtner Nytlae (dried Pears Poached In Spice Wine

Jesus loved the enthusiast, the man who knew what side he was on and threw himself whole-heartedly into the struggle. He liked energetic action, as in the men who climbed the roof and broke a way through for their paralyzed friend, or in Zacchaeus who forgot his dignity and swarmed up a tree. He loved the generous giver. All four Gospels quote His saying, 'He who loves life loses it; he who spends keeps.' It sums up His attitude to life. He praised the man who banged on the door till he got an answer; He wanted men to show that kind of determination in the affairs of religion. He praised the widow who badgered the unjust judge into doing justice. He did not like playing for safety or burying one’s talent. It is the peace-makers rather than the peace-keepers whom He blesses. Goodness is a positive active loyalty (Hugh Martin).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Fruits	Swiss	Desserts, Swiss	4	Servings

INGREDIENTS

16		Dried pears
4		Red wine, 1 3/4 cups
1		Stick cinnamon
60	g	Granulated sugar, 2 oz
1		Clove
2	T	Honey
1	T	Butter
		Lemon juice
2		Milk, 7/8 cup
50	g	Unpolished rice, 1.75 oz
1 1/2	T	Butter
1	T	Kefir, or yogurt
2	T	Whipped cream
		Granulated sugar
		Walnuts, freshly roasted
		Angelica, finely chopped
		or other 'fruits
		confits'

INSTRUCTIONS

Brischtner nytlae (Dried pears poached in spiced wine with rice
pudding) PEARS: Soak the pears one day in advance. Drain the pears.  In
a small saucepan bring wine, cinnamon, sugar and clove to a boil.  Add
the pears and simmer for 20 minutes. Remove the pears, set aside.
SAUCE: Stir the honey into wine. Bring to a simmer and reduce liquid
over moderate heat to half its volume. Remove spices. Stir the butter
into the sauce and season with 2-3 drops of lemon juice. Keep warm.
RICE PUDDING: Bring mild to a boil. Add a pinch of salt, stir in the
rice and cook until tender. Stir the butter into the rice. Let cool.
Add some sugar (if necessary !), mix in the walnuts, stir in the  kefir
and the whipped cream. SERVING: Rice and pears should be served  at
room temperature. Arrange on dessert plates. Pour sauce around  pears
and rice-pudding. Garnish with chopped angelica (or other  'fruits
confits').  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 283 Calories From Fat: 69 Total Fat: 7.9g Cholesterol: 20.2mg Sodium: 3.9mg Potassium: 269.2mg Carbohydrates: 57.5g Fiber: 6.7g Sugar: 45g Protein: <1g