*  Exported from  MasterCook  *

     Brischtner Bytlae (Rice Pudding With Dried Pears & Spiced Wine)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Pears:
  16                    Dried pears
   4       dl           Red wine (1 3/4 c)
   1                    Cinnamon stick
  60       g            Granulated sugar (2 oz)
   1                    Clove
                        Sauce:
   2       tb           Honey
   1       tb           Butter
                        Lemon juice
                        Rice Pudding:
   2       dl           Milk (7/8 c)
  50       g            Unpolished rice (1 3/4 oz)
   1 1/2   tb           Butter
   1       tb           Kefir (or yogurt)
   2       tb           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 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').
 

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