Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PEARS--------------------------------
16 Dried pears
4 dl Red wine (1 3/4 cups)
1 Stick cinnamon
60 g Granulated sugar (2 oz)
1 Clove

---------------------------SAUCE--------------------------------
2 tb Honey
1 tb Butter
Lemon juice

------------------------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

--------------------------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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