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Brischtner Nytlae (Dried Pears Poached in Spice Wine)

 

32

Yield

4

servings

Prep

15

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

Pears
16 each dried pears
*
1 ¾ cups red wine
*
1 stick cinnamon
*
60 grams sugar
granulated
1 each cloves, ground
*
Sauce
2 tablespoons honey
1 tablespoon butter
1 x lemon juice
*
Rice pudding
cups milk
50 grams rice
1 ½ tablespoons butter
1 tablespoon yogurt
2 tablespoons whipped cream
1 x sugar
granulated
*
1 x walnuts
freshly roasted
*
Garnish
1 x angelica
finely chopped
*

Directions

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 to 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').

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 23034% of calories from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 77mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 0g 1%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 0%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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