60 min
Type of dish: Dessert
Temperature: Room temperature
Allergens
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Puff pastry 0.15 kg
Extra conference pear 1.85 kg
Sugar 0.025 kg
Butter 0.013 kg
Cream of yoghurt 0.05 kg
Elaboration

Other elaborations needed for this recipe:

PLATING

  • In a round Teflon mold sprinkle sugar and cover with pieces of butter.
  • Wash the pears, peel and core and put them in a basin with water and lemon juice.
  • Fill the Teflon mold with the pears.
  • Bake at 180 ºC.
  • Once the pear is cooked, cover the mold with puff pastry cut to size and place it in the oven again.
  • Let cool and remove from the mold.
  • Serve with yogurt cream.
Nutritional information (1 portion)
Fiber 8.92 g
Saturates 4.37 g
Monounsaturated fatty acids 3.36 g
Polyunsaturated fatty acids 4.65 g
Cholesterol 20.65 mg
Calcium 62.52 mg
Iron 0.93 mg
Zinc 0.68 mg
Vitamin A 32.2 ug
Vitamin C 11.1 g
Folic acid 43.94 ug
Salt (Sodium) 178.12 mg
Sugars 43.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.