*  Exported from  MasterCook  *
 
          BRISCHTNER NYTLAE (DRIED PEARS POACHED IN SPICE WINE ...
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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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