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Name: Brischtner Nytlae (Dried Pears Poached in Spice Wine
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Granulated sugar; 1 Clove; 16 Dried pears; 4 dl Red wine (1 3/4 cups); 60 g Granulated sugar (2 oz); 2 tb Whipped cream; 1 1/2 tb Butter; 50 g Unpolished rice (1.75 oz); Walnuts, freshly roasted; 1 Stick cinnamon; 2 tb Honey; 1 tb Butter; 1 tb Kefir (or yogurt); Angelica, finely chopped; Lemon juice; 2 dl Milk (7/8 cup)

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INGREDIENTS

Granulated sugar
PEARS
1 Clove
16 Dried pears
4 dl Red wine (1 3/4 cups)
60 g Granulated sugar (2 oz)
2 tb Whipped cream
1 1/2 tb Butter
RICE PUDDING
50 g Unpolished rice (1.75 oz)
Walnuts, freshly roasted
1 Stick cinnamon
SAUCE
2 tb Honey
1 tb Butter
confits)
1 tb Kefir (or yogurt)
(or other fruits
GARNISH
Angelica, finely chopped
Lemon juice
2 dl Milk (7/8 cup)

INSTRUCTIONS

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

NOTES

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Brischtner Nytlae (Dried Pears Poached in Spice Wine

Granulated sugar
 PEARS
1 Clove
16 Dried pears
4 dl Red wine (1 3/4 cups)
60 g Granulated sugar (2 oz)
2 tb Whipped cream
1 1/2 tb Butter
 RICE PUDDING
50 g Unpolished rice (1.75 oz)
 Walnuts, freshly roasted
1 Stick cinnamon
 SAUCE
2 tb Honey
1 tb Butter
 confits)
1 tb Kefir (or yogurt)
 (or other fruits
 GARNISH
 Angelica, finely chopped
 Lemon juice
2 dl Milk (7/8 cup)

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

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 4 Servings

Calories: 111
Calories from Fat: 91 (82%)

Amt Per Serving		% DV

	Total Fat 10.1g	13 %
	Saturated Fat 6.3g	32 %
	Monounsaturated Fat 2.7g
	Polyunsanturated Fat 0.4g
Cholesterol 29.3mg		9 %
Sodium 57.1mg		2 %
Potassium 28.1mg		1 %
Total Carbohydrate 6.2g		2 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 5.4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 111

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