Waitrose November 2010
Peel the pears, keeping the skins. Halve then core them. Place the peelings and core, lemon zest, and star anise in a piece of muslin and tie into a bag. Put the pears in a pan and cover with cold water. Add 50g sugar, the muslin bag and the lemon juice; gently bring to the boil. Cover and simmer until the pears are almost tender.
Leave them to cool in the syrup for 1 hour.
Preheat the oven to 170C in a bowl. Mix the almonds and remaining 100g sugar in. Melt the butter and leave it to cool a little. Whisk it into the bowl with the dry ingredients, then gradually beat the eggs into the mix.
Once the pears are cool, cut each half into 6 long wedges. Pour the batter into an oven proof dish. Lightly push in the pear wedges in a circular pattern. Bake for 30 minutes, or until golden brown. Leave to cool a little and dust with the icing sugar. Serve warm with ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (281g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 453 | ||
Calories from Fat: 152 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 330.3mg | 11 % | |
Potassium 419mg | 11 % | |
Total Carbohydrate 64.3g | 19 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 57.2g | ||
Protein 16.4g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 453
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