Orchard Fruit with Stilton Stuffing

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Orchard Fruit with Stilton Stuffing
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
802
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie802 kcal(38 %)
Protein9.91 g(10 %)
Fat24.5 g(21 %)
Carbohydrates143.19 g(95 %)
Sugar added107.16 g(429 %)
Roughage9.3 g(31 %)
Vitamin A48.83 mg(6,104 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.29 mg(2 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.63 mg(14 %)
Vitamin B₆0.09 mg(6 %)
Folate20.35 μg(7 %)
Pantothenic acid0.47 mg(8 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C22.69 mg(24 %)
Potassium279 mg(7 %)
Calcium195.54 mg(20 %)
Magnesium19.71 mg(7 %)
Iron2.15 mg(14 %)
Iodine2.02 μg(1 %)
Zinc0.77 mg(10 %)
Saturated fatty acids5.52 g
Cholesterol15.95 mg

Ingredients

for
4
Ingredients
1 teaspoon ground Cumin
1 teaspoon ground cinnamon
2 lemons (juiced)
2 ¼ cups soft light brown sugar
4 Pear (halved with cores removed)
1 cup Walnut (chopped)
¾ cup Blue cheese (e. g. Stilton, cubed)
2 teaspoons pink peppercorns (crushed)
2 teaspoons ground Black pepper
How healthy are the main ingredients?
WalnutCumincinnamonlemonPear

Preparation steps

1.
Combine 500 ml water with the ground cumin, ground cinnamon, juice of one lemon, and brown sugar. Simmer for 15 minutes.
2.
Place the pears into the simmering syrup and cook for 15 minutes. Remove from the heat and leave to cool in the liquid.
3.
Heat the oven to 180°C | 350F | gas 4.
4.
Place pear halves on a baking sheet and divide the nuts, blue cheese, pink peppercorns and black pepper between the pears.
5.
Place in the middle of the oven and cook for 10 minutes.
6.
Remove from the oven and place two pear halves on each plate garnished with a rocket salad and serve immediately.