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Brischtner nytlae
(Dried Pears Poached in Spiced Wine with Rice Pudding)
Servings: 4

16 dried pears
4 dl red wine (1 3/4 cups)
1 stick cinnamon
60 g granulated sugar (2 oz)
1 clove

2 tb honey
1 tb butter
lemon juice

2 dl milk (7/8 cup)
50 g unpolished rice (1.75 oz)
1 1/2 tb butter
1 tb kefir (or yogurt)
2 tb whipped cream
granulated sugar
walnuts, freshly roasted
angelica, finely chopped (or other 'fruits confits')

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.

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.

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.

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').


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