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Add a photoRaciónes: 4
Ingredientes
- 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')
Direcciones
- Brischtner nytlae (Dry 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 in the pears and simmer for 20 min. 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 hot. RICE PUDDING: Bring mild to a boil.
- Add in a healthy pinch of salt, stir in the rice and cook till tender. Stir the butter into the rice. Let cold. Add in some sugar (if necessary !), fold 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 minced angelica (or possibly other 'fruits confits').
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 679g | |
| Recipe makes 4 servings | |
| Calories 526 | |
| Calories from Fat 69 | 13% |
| Total Fat 7.89g | 10% |
| Saturated Fat 4.53g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 41mg | 2% |
| Potassium 777mg | 22% |
| Total Carbs 123.01g | 33% |
| Dietary Fiber 19.9g | 66% |
| Sugars 86.42g | 58% |
| Protein 2.67g | 4% |
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