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).