Curd with pear compote
50 min
![Suitable for vegetarians](/assets/icons/vegetarian-8204ebdc760a2e5b0a5808f3b1cd3ed90d9847e824459e059bb70f6225783987.png)
Type of dish:
Dessert
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Sheep milk
0.75 l
Rennet
0.005 cl
Extra conference pear
0.5 kg
Cinnamon stick
0.5 ud
Brown sugar
0.04 kg
Elaboration
- Heat the milk between 50 and 55 ºC.
- Put three drops of rennet in each bowl.
- Pour the milk into each container on top of the rennet.
- Let it stand without stiring.
- Wash, peel and core the pears.
- Cut into dice of approximately 2 cm.
- In a saucepan, add the fruit, the cinnamon and the sugar. Cover 3/4 of the fruit with water. Boil until the fruit is soft but in one piece.
- Once boiled drain the liquid.
- Place the drained fruit on the curd.
Nutritional information (1 portion)
Energy
224.6
kcal
Carbohydrates
24.6
g
Proteins
8.77
g
Lipids
9.53
g
Fiber
2.15
g
Saturates
6.15
g
Monounsaturated fatty acids
2.4
g
Polyunsaturated fatty acids
0.45
g
Cholesterol
16.5
mg
Calcium
292.36
mg
Iron
0.55
mg
Zinc
0.89
mg
Vitamin A
68.75
ug
Vitamin C
8.71
g
Folic acid
17.25
ug
Salt (Sodium)
7.76
mg
Sugars
24.43
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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