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Poached Pear and Almond Custard
(0 votes)
Health Score:
63 / 100
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
546
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 546 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Pear
- 400 milliliters red Marsala wine
- ½ Cinnamon stick
- 2 cloves
- softened butter (for greasing)
- 75 grams ground almonds (peeled)
- 300 milliliters milk
- 4 egg yolks
- 2 egg whites
- 60 grams Marzipan
Preparation steps
1.
Cut pears in half and remove core, leaving stem on. Boil in a saucepan with cinnamon, cloves and Marsala. Simmer for 4-5 minutes. Remove from heat and let cool. Remove pears, slice thinly and fan out. Grease 4 ramekins with butter and place pears at the bottom of each.
2.
Preheat the oven to 200°C (approximately 350°F).
3.
Roast almonds in a hot pan until fragrant. Deglaze with milk and boil. Whisk yolks and add to almond milk, stirring constantly, let cool down. Beat egg whites until stiff. Crush marzipan with a fork and mix with 2-3 tbsp of almond milk. Fold egg whites and marzipan into egg yolk mixture. Pour into ramekins and bake for 20 minutes, until golden brown. Remove, let cool and serve.
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