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Add a photoRaciónes: 4
Ingredientes
- 1 x vanilla pod
- 75 gm caster sugar
- 250 ml water
- 1 x lemon pared zest and juice
- 1 lrg stalk lemon grass bruised
- 4 lrg ripe but hard pears peeled cored and sliced
- 25 gm unsalted butter cut into slivers
- 25 gm pistachio nuts
Direcciones
- Place the vanilla pod in a small covered pan with the sugar water lemon zest and lemon grass.
- Cook on the floor of the roasting ovenfor 10 min stirring once.
- Leave the syrup to infuse for 20 to 30 min.
- Place the pears in a small buttered ovenproof dish pour the juice of half the lemon over them and dot with the butter.
- Bake the pears on the floor of the roasting ovenfor 15 min spooning the buttery juices over them once or possibly twice during cooking.
- Add in the pistachio nuts then leave the pears to cold slightly.
- Strain the syrup to remove the flavourings then spoon it over the pears to serve.
- Can serve pears with a shortbread biscuit and sharp blackcurrant coulis.The syrup is spooned over the pears to moisten them just before serving some rich vanilla ice cream would complete the dish perfectly.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 82g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 71 | 86% |
| Total Fat 7.97g | 10% |
| Saturated Fat 3.56g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 22mg | 1% |
| Potassium 77mg | 2% |
| Total Carbs 2.41g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.68g | 0% |
| Protein 1.47g | 2% |
