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 more recipes with
quinces, see also quince pie,
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
15 September is 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.