Almond and pear pie
Pera en almibar 0.25 kg
Frutgel (cold gelatine) 0.025 kg
For this recipe the following elaborations are needed:
- Kneaded puff passtry.
- Basic English cream.
- Almond filling:
- Mix the almonds with the sugar in the whisk.
- Add the eggs one by one allowing for easier absorption.
- Add the previously softened butter.
- Cover the mould with the puff pastry, and cook it at 225 ºC.
- Place a layer of pears well drained and cut into thin slices.
- Add a layer of almond filling.
- Place another layer of pear creating a shape of a flower.
- Bake at 180 ºC.
- Once lukewarm,remove from the mould.
- Use frutgel or jam toshine the pear.
- Plate up withthe English cream, whipped cream, etc.
Nutritional information (1 portion)
Fiber 1.93 g
Saturates 13.16 g
Monounsaturated fatty acids 9.68 g
Polyunsaturated fatty acids 8.88 g
Cholesterol 267.84 mg
Calcium 136.06 mg
Iron 1.82 mg
Zinc 1.36 mg
Vitamin A 234.72 ug
Vitamin C 2.44 g
Folic acid 39.76 ug
Salt (Sodium) 544.05 mg
Sugars 44.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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