Recipe#11264

Title: Poached Pears

Newsgroups: rec.food.recipes 
 From: r.gagnaux@chnet.ch (Rene Gagnaux) 
 Subject: Brischtner Nytlae (Dried pears poached in spice wine ... 
 Message-ID: aXMYSw7mvi@chnet.ch 
 Date: Sat, 23 Oct 1993 11:00:00 +0100 

 Categories: Switzerland, Desserts
    Servings:  4
  
 MMMMM------------------------------PEARS-----------------------------------
      16    Dried pears
       4 dl Red wine (1 3/4 cups)
       1    Stick cinnamon
      60 g  Granulated sugar (2 oz)
       1    Clove
 MMMMM------------------------------SAUCE-----------------------------------
       2 tb Honey
       1 tb Butter
            Lemon juice
 MMMMM---------------------------RICE PUDDING--------------------------------
       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
 MMMMM-----------------------------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 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').