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Ingredientes
- 8 x pears
- 1Â 1/2 c. water
- 1 c. sugar (caster)
- 1/2 x lemon
- 1/2 c. raisins
- 1 Tbsp. brandy
- 1/2 c. butter
- 1 pkt Butternut snaps
- 250 gm ricotta cheese
- 1/4 c. sugar (caster)
- 3 x egg yolks
- 1 Tbsp. cornflour
Direcciones
- 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.
- While pears are cooking, plump raisins by soaking in brandy.
- Crush biscuits and heat butter.
- 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.
- 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.
- 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.
- 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% |
