Put the pears in a
greased oven dish. Sprinkle the pears with sugar and distribute the
crème fraîche over them. Close with aluminum foil. Bake the pears half
an hour at 180 degrees Celsius.
Drizzle the crème with sugar over the pears once every ten minutes.
The quince is tasty
very aromatic but does not taste very well if you eat it raw. The quince
contain a lot of pectin and are therefore very suitable to prepare
jams and marmalade. The word
is actually derived from the Portuguese word for quince, "marmelo".
The fruit has been used for many centuries, the Romans would prepare
it with honey. In the Oriental cuisine,
the quince is also used in savoury dishes.
For Recipes with
quinces, see also quince pie,
quince liqueur and quince jam.
Bring the milk with the cream, the vanilla sugar,
the coconut milk and 4 figs to the boil. Add the rice, turn the heat
very low and simmer this mixture half and hour. Add the coconut, stir
well and allow the mixture to cool down. Make small bolls with a spoon
or ice cream spoon. Mix the brown sugar with a few tablespoons of hot
water and pour this over the rice pudding. Decorate with the remaining
a good day to repare this dessert. On 15/9/1821, Costa Rica signed the
Declaration of Independence from
Spain. Click on
culinary calendar for more links
between cooking and historical events.