Brischtner Nytlae
Description
Brischtner Nytlae is a comforting, traditional Yiddish dessert that transforms humble dried pears into something magical. The pears are gently poached in red wine with cinnamon and cloves, absorbing the deep, fruity warmth of the spices. Meanwhile, a creamy rice pudding is prepared with milk, butter, and a tangy swirl of kefir or yogurt, finished with rich whipped cream. The dish offers a beautiful contrast of textures: the soft, chewy pears against the smooth, custard-like rice. It is best served at room temperature, allowing the flavors to meld. This nostalgic treat is perfect for chilly winter evenings, holiday gatherings, or as a sophisticated yet cozy end to a family dinner. The addition of freshly roasted walnuts adds a delightful crunch, while candied angelica provides a festive garnish.Ingredients
Directions
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Soak the dried pears in water for at least 24 hours to soften them, then drain and rinse well.
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In a small saucepan, combine the red wine, cinnamon stick, clove, and 60g of granulated sugar. Bring to a boil over medium heat.
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Add the soaked pears to the wine mixture. Reduce heat and simmer gently for 20 minutes until the pears are tender. Remove the pears with a slotted spoon and set aside on a plate.
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In the same saucepan, stir the honey into the remaining poaching liquid. Simmer until the liquid has reduced by half and thickened slightly into a syrup. Remove the cinnamon stick and clove.
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Stir in 1 tbsp butter and a few drops of lemon juice into the wine reduction. Keep the sauce warm over very low heat.
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For the pudding, bring 2 dl milk to a boil in a separate small saucepan with a pinch of salt. Stir in the 50g unpolished rice.
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Reduce heat and cook the rice, stirring frequently, until it is tender and the milk has been absorbed, creating a thick porridge consistency.
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Remove the rice pudding from heat and stir in 1 1/2 tbsp butter. Allow it to cool slightly.
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Once cooled a bit, fold in the kefir (or yogurt), whipped cream, and additional granulated sugar to taste if desired.
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Spoon the rice pudding onto serving plates. Arrange the poached pears alongside or on top.
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Pour the warm wine reduction sauce around the pears and pudding. Garnish with freshly roasted walnuts and finely chopped angelica or candied fruit.
Note
Storage: Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently or serve cold.
Substitutions: If unpolished rice is unavailable, short-grain white rice can be used, though the texture may be smoother. You can substitute apple juice mixed with a splash of brandy for the red wine if a non-alcoholic version is preferred.
Tips: For a richer flavor, toast the walnuts in a dry skillet until fragrant before chopping. Ensure the rice pudding is not too hot when adding the kefir/yogurt to prevent curdling.
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