Brie with Walnuts and Spicy Pear Compote
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
531
calories
Calories
Healthy, because
Even smarter
Nutritional values
This is a lovely appetizer or light lunch. It has nutrients from the fruits and healthy fats and proteins from the cheese.
Serve alongside some bread and a salad for a more complete meal, or serve with crackers or toasted baguette slices for an appetizer.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pear
- 3 tsps lemon juice
- 1 chili pepper
- 2 sprigs rosemary
- 1 Tbsp olive oil
- 4 tsps honey
- freshly ground peppers
- 2 small pomegranates (or 2 TBSP pom seeds)
- 2 Tbsps shelled Walnut
- 12 ozs Brie
Preparation steps
1.
Wash and halve the chili, remove the seeds and finely chop the flesh. Strip the rosemary leaves off the stalks.
2.
Peel, halve and core the pears and cut into wedges. Sprinkle with lemon juice.
3.
Heat the oil and fry the pears, chili and rosemary for 1 minute. Then deglaze with 2 tbsp water and stew for a further 2 minutes. Add the honey and season with pepper.
4.
Roughly chop the nuts. Break open the pomegranates and separate the seeds. Mix the nuts and pomegranate seeds into the pear compote, check the seasoning and leave to cool.
5.
Slice the Brie and serve with the pear and pomegranate compote.
