Drinks, desserts & cakes
France
Pears in chocolate sauce
Total cooking time: approx.
Utensils: Bowl with lid (2 l capacity)
| Bowl with lid (1 l capacity) |
Ingredients | |
4 | pears (600 g) |
60 g | sugar |
1 pack | vanilla sugar (10 g) |
1 tbsps | pear liqueur, 30 % vol |
150 ml | water |
130 g | dark chocolate |
100 g | crème fraîche |
Sweden
Pistachio rice pudding with strawberries
Total cooking time: approx.
Utensils: Tall bowl with a lid (2 l capacity) Ingredients
125 g long grain rice
150 ml milk
175 ml water
1vanilla pod
pinch salt
50 g | sugar |
250 g | strawberries |
40 g | sugar |
40 ml | Cointreau (40 % vol orange liqueur) |
200 ml | cream |
1 | egg white |
50 g | pistachio nuts (shell off) |
1.Peel the pears whole.
2.Place the sugar, vanilla sugar, the pear liqueur and the water into the bowl, stir, cover and heat.
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3.Place the pears into the liquid, cover and cook.
5-8 min. 
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Take the pears out of the cooking liqueur, and place in a cold place.
4.Pour 50 ml of the cooking liqueur into the smaller bowl. Add the chopped chocolate and the crème fraîche, cover, and heat.
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5.Stir the sauce well. Pour the sauce over the pears, and serve.
Tip: Delicious when served with a ball of vanilla ice cream.
1.Place the rice in the bowl and fill with the liquid ingredients. Slit open the vanilla pod, add to the rice with the salt and the sugar, cover, and cook.
1.3-5 min. 
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2.
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Allow the rice to stand for about 5 minutes after cooking.
2.Cut the strawberries in half, mix in the sugar and the Cointreau.
3.Remove the vanilla pod from the rice, and cool the rice in a cold water bain marie, while stirring. Whip the cream and the egg white separately until both are stiff. Fold in first the pistachios, then the cream, and finally the egg white into the cold rice.
4.Place the rice in a large dish. Make a well in the top and place the strawberries in the well.
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