Alpine Hörnli with glazed pears

Ingredients for 4 servings:

• 4 pears, e.g. Williams Christ
• 1 tbsp cane sugar
• 2 dl nectar (pear nectar), alternatively apple juice
• 1 bunch of flat-leaf parsley
• 1 onion(s), red, large
• 350 g pasta (spelt horns or macaroni)
• 1 ½ dl sour cream
• 80 g cheese, e.g. Bündner Bergkäse
• Salt
• Pepper from the mill
• e.g. nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick and easy

Wash the pears, halve them lengthwise, and remove the cores with a spoon. Sprinkle the sugar into a non-stick frying pan and place the pear halves cut-side down on the sugar. Heat the pan until the sugar turns light brown. Carefully pour in the pear nectar, reduce the heat, and simmer until almost no liquid remains. Peel the onion, halve it, and slice it lengthwise into very thin strips. Fry the onion in a little oil or butter in a non-stick pan until nicely browned. Cook the pasta in salted water for about five minutes until al dente, drain, and set aside to drain. Wash and roughly chop the parsley, and mix with the cream and pasta. Grate in the cheese, return everything to the heat in the pasta pot, and season with salt and freshly ground pepper. If you like, you can also grate in some fresh nutmeg. Sprinkle the finished Alpine Hörnli with the roasted onions and serve with two pear halves. Serve with garlic bread and leaf salad.