Brischtner Nytlae (Dried pears poached in spice wine ...
- From: r.gagnaux@chnet.ch (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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