Red Wine Poached Pears with Chestnut Stuffing
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 831 mg | (21 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 shallot
- 2 Tbsps butter
- 300 grams cooked Chestnuts (vacuum-packed)
- 2 Tbsps powdered sugar
- 500 milliliters dry Red wine
- 1 bay leaf
- 1 Cinnamon stick
- 3 cloves
- 1 Star anise
- 4 Pear
Preparation steps
1.
Peel the shallot, chop finely and sweat in a pan with melted butter until translucent. Chop the chestnuts coarsely, add to the shallot and sauté briefly. Add the sugar, let caramelize slightly then pour in the wine. Add the spices and simmer for about 5 minutes over medium heat.
2.
Peel the pears, halve lengthwise and core. Add to the poaching liquid and simmer for about 5 minutes. Remove from the heat and let cool until lukewarm. Arrange the pears on serving plates, fill with the chestnut mixture and serve drizzled with the poaching liquid.
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