Brischtner Nytlae (Dried pears poached in spice wine ...

From: (Rene Gagnaux)
Date: Sat, 23 Oct 1993 11:00:00 +0100
Servings: 4 MMMMM------------------------------PEARS----------------------------------- 16 Dried pears 4 dl Red wine (1 3/4 cups) 1 Stick cinnamon 60 g Granulated sugar (2 oz) 1 Clove MMMMM------------------------------SAUCE----------------------------------- 2 tb Honey 1 tb Butter Lemon juice MMMMM---------------------------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 MMMMM-----------------------------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'). (From: P. Buehrer, The new swiss cuisine, ISBN 3-906994-06-6)

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