Brischtner Nytlae (Dried Pears Poached In Spice Wine
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Brischtner Nytlae (Dried Pears Poached In Spice Wine
  Pears    Wine    Swiss    Spices    Confit  
Last updated 6/12/2012 1:10:33 AM. Recipe ID 37817. Report a problem with this recipe.
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      Title: Brischtner nytlae (dried pears poached in spice wine
 Categories: Swiss, Desserts
      Yield: 4 Servings
 
---------------------------PEARS--------------------------------
     16    Dried pears
      4 dl Red wine (1 3/4 cups)
      1    Stick cinnamon
     60 g  Granulated sugar (2 oz)
      1    Clove

---------------------------SAUCE--------------------------------
      2 tb Honey
      1 tb Butter
           Lemon juice

------------------------RICE PUDDING-----------------------------
      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

--------------------------GARNISH-------------------------------
           Angelica, finely chopped
           -- (or other 'fruits
           -- confits')
 
  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').
  




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Recipe ID 37817 (Apr 03, 2005)

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