Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Syrup | not in our table | 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
- 4 large Pears, halved
- 25g/1oz Chopped Walnuts
- 2 tbsp Brown Sugar
- 25g/1oz Soften Butter
- ½ teasp Ground Cinnamon
- For the syrup
- 225g/8oz Granulated Sugar
- 240ml/8fl.oz. Water
- 1 teasp Vanilla Extract
Directions
Preheat the oven to 180C, 350F, Gas Mark 5 and lightly grease a shallow ovenproof dish. Halve the pears lengthways, remove the cores and place in one layer, cut sides up in the ovenproof dish.
Place the walnuts, brown sugar, butter and cinnamon in a small mixing bowl and mix thoroughly.
Divide the mixture between the pear halves, sprinkle over 1-2 tablespoons of water and bake for 15 to 20 minutes.
Meanwhile, place all the ingredients for the syrup in a saucepan, bring to the boil, stirring then continue to cook for about 10 minutes or until the mixture is thick and syrupy.
When the pears are cooked, remove from the oven and pour the hot syrup over the top.
Set aside to cool. Serve cold.
Category:Bulgarian Recipes
Category:Bulgarian Desserts