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Brischtner Nytlae (Dried Pears Poached in Spice Wine
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CATEGORY
CUISINE
TAG
YIELD
Dairy, Grains, Fruits
Swiss
Swiss, Desserts
4
Servings
INGREDIENTS
16
Dried pears
4
dl
Red wine (1 3/4 cups)
1
Stick cinnamon
60
g
Granulated sugar (2 oz)
1
Clove
2
tb
Honey
1
tb
Butter
Lemon juice
2
dl
Milk (7/8 cup)
50
g
Unpolished rice (1.75 oz)
1 1/2
tb
Butter
1
tb
Kefir (or yogurt)
2
tb
Whipped cream
Granulated sugar
Walnuts, freshly roasted
Angelica, finely chopped (or other 'fruits confits')
INSTRUCTIONS
PEARS
SAUCE
RICE PUDDING
GARNISH
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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