Chocolate Pears with Wine Syrup
(1 vote)
(1 vote)
Health Score:
42 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
618
calories
Calories
Healthy, because
Even smarter
Nutritional values
These chocolate pears are a good source of nutrients like vitamin C and potassium.
If you don't like the taste of alcohol, you can omit the red wine sauce.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 72 g | (288 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 95 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 large, firm Pear (peeled)
- 1 lemon (juice)
- 3 ½ ozs plain Dark chocolate (60 % cocoa solids)
- 3 ½ ozs good quality white chocolate
- bay leaves
- For the syrup
- ⅜ cup dry white wine
- 3 Tbsps sugar
- 1 cup chopped Candied fruit
- 2 Tbsps butter
Preparation steps
1.
Heat the oven to 375°F. Line a baking tray with non-stick baking paper.
2.
Leave the stalks on the pears, level off the bases and drizzle with lemon juice.
3.
Place the pears on a the baking tray and bake for about 15 minutes, until tender. Remove from the oven and leave to cool.
4.
Melt the chocolate in separate heatproof bowls over a pan of simmering (not boiling) water.
5.
Dip 2 pears into the plain chocolate and 2 pears into the white chocolate.
6.
Attach the bay leaves to the stalks and leave to set on non-stick baking paper.
7.
For the syrup: heat the wine and sugar in a pan until the sugar has dissolved. Bring to a boil and simmer until the liquid has a syrupy consistency. Add the candied peel and butter and leave to cool.
8.
Arrange the pears on a serving plate and drizzle a little of the syrup around the pears.
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