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Receta Pear And Ricotta Cheese Pie

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Raciónes: 4

Ingredientes

Cost per serving $2.39 view details

Direcciones

  1. Peel and core the pears. Combine the water, sugar and lemon juice, bring to a boil, and simmer 5 min. Add in the pears, cover, and poach for about 12 min or possibly till the fruit can be easily pierced with a tip of a sharp knife. Let cold in the syrup, remove, and drain, reserving syrup.
  2. While pears are cooking, plump raisins by soaking in brandy.
  3. Crush biscuits and heat butter.
  4. Make a crust by mixing biscuit crumbs and melted butter. Butter a 25cm spring form cake mold or possibly a pie plate and line it with the crust.
  5. Slice 3 pears and arrange on bottom of pan. Whip ricotta cheese with sugar, then stir in egg yolkst. Mix in raisins and grated lemon zest. Dice 2 pears and mix in.
  6. Fill lined cake mold with this mix to within 1cm from the top. Bake in a 375F/190C degree oven for 25 min. Cold on a rack, then refrigeratein refrigerator.
  7. Bring the poaching liquid to the boil and simmer till reduced by half, or possibly till it is about 1 c.. Mix the cornstarch with a little cool water to dissolve it. Add in to syrup and cook for few min to thicken. Cold. Slice the remaining pears into 1cm slices and arrange in a decorative layer over the top of the cake, and glaze with the syrup. Refrigeratetill set.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 592g
Recipe makes 4 servings
Calories 806  
Calories from Fat 266 33%
Total Fat 30.1g 38%
Saturated Fat 18.76g 75%
Trans Fat 0.0g  
Cholesterol 87mg 29%
Sodium 238mg 10%
Potassium 626mg 18%
Total Carbs 132.64g 35%
Dietary Fiber 11.0g 37%
Sugars 106.36g 71%
Protein 9.38g 15%
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