Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
875
Calories
17g
Protein
22g
Fat
159g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Honey | 1 tbsp (21g) | 64 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- =
- 6 - 8 pears
- 100 ml honey
- 2 tbsp butter
- 1 tbsp white flour
- 1 tbsp lemon zest
- 40 g walnuts
- 300 g frozen raspberries
- 200 ml cream
- 200 ml crème fraîche
- =
Directions
1
Peal the pears, cut them in half and remove the cores.
2
Place the pears in an ovenproof dish.
3
Melt the honey, butter and flour on a pan.
4
Mix in lemon zest and chopped walnuts, and pour over the pears.
5
Put the dish in a pre-heated oven at 200°C (390°F) for 20 to 25 minutes.
6
Defrost the raspberries for a few minutes, and put into a liqudizer with the cream and the crème fraîche.
7
Blend for a few seconds and add sugar to taste.
8
Put the raspberry sauce in a bowl and leave cold until the dessert is ready to be served.
Recipe sourced from
fandom