Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
827
Calories
21g
Protein
19g
Fat
143g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 cup packed dark brown sugar
- 2 1/2 pounds firm-ripe Bartlett or Anjou pears (about 5), peeled, each cut into 6 wedges, and cored
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Double recipe
- 1 tablespoon unsalted butter, cut into bits
- 1 large egg beaten with 1 tablespoon warm water
- 1 tablespoon granulated sugar
- Equipment: small (1-to 3-inch) leaf-shape cookie cutters (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes