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Brischtner Nytlae (Dried Pears Poached in Spice Wine)

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Submitted by arlene

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

Pears
16 16
EACH EACH DRIED PEARS *
1 ¾ 414
CUPS ML RED WINE *
1 113
STICK G CINNAMON *
60 6E+1
GRAMS GRAMS SUGAR
granulated
1 1
EACH EACH CLOVES, GROUND *
Sauce
2 3E+1
TABLESPOONS ML HONEY
1 15
TABLESPOON ML BUTTER
1 1
X X LEMON JUICE *
Rice pudding
207
CUPS ML MILK
50 5E+1
GRAMS GRAMS RICE
1 ½ 23
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML YOGURT
2 3E+1
TABLESPOONS ML WHIPPED CREAM
1 1
X X SUGAR
granulated *
1 1
X X WALNUTS
freshly roasted *
Garnish
1 1
X 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 Arrow up button

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Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 230 34% 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?
Trans-fat Free, Low Sodium
 
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