Brischtner Nytlae (Dried Pears Poached In Spice Wine Recipe

Ingredients

• 16 x Dry pears
• 4 dl Red wine (1 3/4 c.)
• 1 stk cinnamon
• 60 gm Granulated sugar (2 ounce)
• 1 x Clove
• 2 Tbsp. Honey
• 1 Tbsp. Butter Lemon juice
• 2 dl Lowfat milk (7/8 c.)
• 50 gm Unpolished rice (1.75 ounce)
• 1 1/2 Tbsp. Butter
• 1 Tbsp. Kefir (or possibly yogurt)
• 2 Tbsp. Whipped cream Granulated sugar Walnuts
• freshly roasted Angelica
• finely minced (or possibly other fruits confits)

Instructions

1. Brischtner nytlae (Dry pears poached in spiced wine with rice pudding)
2. PEARS: Soak the pears one day in advance.
3. Drain the pears.
4. In a small saucepan bring wine, cinnamon, sugar and clove to a boil.
5. Add in the pears and simmer for 20 min.
6. Remove the pears, set aside.
7. SAUCE: Stir the honey into wine.
8. Bring to a simmer and reduce liquid over moderate heat to half its volume.
9. Remove spices.
10. Stir the butter into the sauce and season with 2-3 drops of lemon juice.
11. Keep hot.
12. RICE PUDDING: Bring mild to a boil.
13. Add in a healthy pinch of salt, stir in the rice and cook till tender.
14. Stir the butter into the rice.
15. Let cold.
16. Add in some sugar (if necessary !
17. ), fold in the walnuts, stir in the kefir and the whipped cream.
18. SERVING: Rice and pears should be served at room temperature.
19. Arrange on dessert plates.
20. Pour sauce around pears and rice-pudding.
21. Garnish with minced angelica (or possibly other 'fruits confits').