Recipe - Brischtner Nytlae (Dried Pears Poached In Spice Wine

PEARS
16 Dried pears
4 dl Red wine (1 Three fourths cups)
1 Stick cinnamon
60 g Granulated sugar (2 oz)
1 Clove

SAUCE
2 tablespoon Honey
1 tablespoon Butter
Lemon juice

RICE PUDDING
2 dl Milk (7/8 cup)
50 g Unpolished rice (1.75 oz)
1 One half tablespoon Butter
1 tablespoon Kefir (or yogurt)
2 tablespoon 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
23 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 ricepudding. Garnish with chopped angelica (or other
'fruits confits').

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip