Try this Fondant with Pears or Cherries recipe, or contribute your own.Suggest a better description
Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut in half.) Arrange the fruit on the bottom of a greased tart pan. To make the pastry, mix all ingredients, except softened butter, with a beater. When well-blended, add butter. Pour batter over the fruit. Bake in a 300F. oven for 30 minutes. Nutrition analysis per serving: 375 calories; 15.3 grams fat; 161 milligrams cholesterol; 182 milligrams sodium; 36% of calories from fat. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 350 (39%)|
|Amt Per Serving||% DV|
|Total Fat 38.9g||52 %|
|Saturated Fat 19.4g||97 %|
|Monounsaturated Fat 12g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 721.5mg||222 %|
|Sodium 428.2mg||15 %|
|Potassium 521.5mg||14 %|
|Total Carbohydrate 120.3g||35 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 114.5g|
|Protein 22.9g||33 %|
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Calories per serving: 897
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