Brischtner Nytlae (Dried Pears in Spice Wine) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Sourced from . A twist to rice pudding with pears. Ingredients:
16 dried pears |
400 ml red wine |
1 stick cinnamon |
60 g granulated sugar |
1 clove |
2 tablespoons honey |
1 tablespoon butter |
lemon juice |
200 ml milk |
50 g rice |
/ 2 t butter |
1/4 cup sugar |
1 tablespoon kefir or 1 tablespoon yogurt |
2 tablespoons whipped cream |
granulated sugar |
walnuts, freshly roasted |
angelica, finely chopped |
Directions:
1. Pour enough boiling water over the pears to cover and set aside overnight.
2. Next day drain the pears.
3. 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. Keep the wine.
4. Now stir the honey in to the wine. Bring to a simmer and reduce liquid over moderate heat to half its volume. Remove spices.
5. Stir the butter into the sauce and season with 2-3 drops of lemon juice. Keep warm.
6. To make the rice pudding bring milk to a boil. Add a pinch of salt, stir in the rice and cook until tender. Stir the butter into the rice. Stir in the sugar (you may need more if you have a sweet tooth). Let cool. Add the walnuts, stir in the kefir and the whipped cream.
7. This dish should be served a room temperature. Place the rice in a bowl and the arrange the pears on top. Drizzle with sauce and garnish with the chopped angelica.
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