Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1147
Calories
24g
Protein
56g
Fat
143g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Roquefort Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 2 cups all purpose flour plus additional for dusting
- 3/4 cup warm water (105°F to 115°F)
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 1/2 teaspoons unsalted butter plus 1/4 cup (1/2 stick) unsalted butter, melted
- 1 1/2 pounds firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch cubes (about 3 1/2 cups)
- 6 ounces Roquefort cheese, crumbled (about 1 1/3 cups)
- 1/2 cup chopped toasted pecans
- 1 tablespoon all purpose flour
- 1 1/2 teaspoons fresh lemon juice
- 2 tablespoons sugar
- 2 tablespoons plain dried breadcrumbs
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