Brischtner Nytlae (Dried Pears Poached In Spice Win

Name: Brischtner Nytlae (Dried Pears Poached In Spice Wine Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 x Dry pears; 4 dl Red wine (1 3/4 c.); 1 stk cinnamon; 60 gm Granulated sugar (2 ounce); 1 x Clove; 2 Tbsp. Honey; 1 Tbsp. Butter Lemon juice; 2 dl Lowfat milk (7/8 c.); 50 gm Unpolished rice (1.75 ounce); 1 1/2 Tbsp. Butter; 1 Tbsp. Kefir (or possibly yogurt); 2 Tbsp. Whipped cream Granulated sugar Walnuts, freshly roasted Angelica, finely minced (or possibly other 'fruits confits')

Servings: persons

16 x Dry pears
4 dl Red wine (1 3/4 c.)
1 stk cinnamon
60 gm Granulated sugar (2 ounce)
1 x Clove
2 Tbsp. Honey
1 Tbsp. Butter Lemon juice
2 dl Lowfat milk (7/8 c.)
50 gm Unpolished rice (1.75 ounce)
1 1/2 Tbsp. Butter
1 Tbsp. Kefir (or possibly yogurt)
2 Tbsp. Whipped cream Granulated sugar Walnuts, freshly roasted Angelica, finely minced (or possibly other 'fruits confits')

1
Brischtner nytlae (Dry pears poached in spiced wine with rice pudding)
2
PEARS: Soak the pears one day in advance.
3
Drain the pears.
4
In a small saucepan bring wine, cinnamon, sugar and clove to a boil.
5
Add in the pears and simmer for 20 min.
6
Remove the pears, set aside.
7
SAUCE: Stir the honey into wine.
8
Bring to a simmer and reduce liquid over moderate heat to half its volume.
9
Remove spices.
10
Stir the butter into the sauce and season with 2-3 drops of lemon juice.
11
Keep hot.
12
RICE PUDDING: Bring mild to a boil.
13
Add in a healthy pinch of salt, stir in the rice and cook till tender.
14
Stir the butter into the rice.
15
Let cold.
16
Add in some sugar (if necessary !
17
), fold in the walnuts, stir in the kefir and the whipped cream.
18
SERVING: Rice and pears should be served at room temperature.
19
Arrange on dessert plates.
20
Pour sauce around pears and rice-pudding.
21
Garnish with minced angelica (or possibly other 'fruits confits').

10532

kcal

Calories

Fat

2518

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 16 x Dry pears, 4 dl Red wine (1 3/4 c.), 1 stk cinnamon, 60 gm Granulated sugar (2 ounce), and more.

Yes, Brischtner Nytlae (Dried Pears Poached In Spice Wine Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brischtner Nytlae (Dried Pears Poached In Spice Wine Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions