Try this Steamed Pears Nouvelle recipe, or contribute your own.
Suggest a better description1. Peel, halve, and core pears. Rub with lemon juice to prevent browning. 2. Place pear halves, cut side down, on steamer rack. Steam until tender; check by piercing with a knife tip. Steaming time varies considerably depending on pear variety and ripeness. Check after 5 minutes. 3. Cool to room temperature, then refrigerate to chill. 4. Prepare Raspberry Sauce. 5. Place yogurt or Creme Fraiche in a pastry bag fitted with a fine tip, or in a squeeze-type plastic mustard or ketchup bottle. 6. Ladle about 1/4 cup Raspberry Sauce on each of 4 dessert plates. 7. Pipe yogurt in a spiral design on sauce. Draw a knife from the center of the plate, spoke fashion, to create a web design (or make other designs--use your imagination). 8. Place a chilled pear half, cut side down, on sauce. 9. Arrange thin slivers of orange rind on pear. Garnish plates with mint, if desired. * Timesaver Tip: Pears can be steamed and Raspberry Sauce made up to a day ahead. Assemble dessert just before serving. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (134g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 91 | ||
Calories from Fat: 23 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 6.2mg | 2 % | |
Sodium 12.3mg | 0 % | |
Potassium 161.4mg | 4 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 15g | ||
Protein 0.7g | 1 % | |
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: 91
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