Pistachio-Crusted Poached Pears with Raspberry Sauce
with pistachio and raspberry sauce
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pear (such as Williams Christ)
- 375 milliliters white wine
- 1 organic lemons (zest)
- 1 Cinnamon stick
- 50 grams sugar
- 50 grams chopped Pistachio
- 300 grams Raspberries
- 1 packet Vanilla sugar
Preparation steps
1.
Peel the pears and leave the stem intact. Combine the white wine, lemon zest and sugar in a pot. Add the pears and poach for 6-8 minutes.
2.
Remove the pears and set aside. Bring the white wine syrup to a boil and reduce until syrupy. Brush the pears with the syrup and roll in the pistachios.
3.
Rinse the raspberries and reserve some for garnish. Place the remaining raspberries in a blender. Puree until smooth and strain through a fine sieve into a bowl. Stir in the vanilla sugar.
4.
Serve the pears with the raspberry sauce on plates. Garnish with the remaining raspberries.
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