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Pear and Butterscotch Crumble

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)255.789
Energy (kCal)152375.55
Carbohydrates (g)374.887
Total fats (g)16998.571
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Start by making the dulce de leche. | 2. Take a small saucepan and heat together the sugar, butter and cream with a dash of vanilla. | 3. Stir gently until the sugar dissolves and then boil for three minutes. | 4. Take off the heat and set aside. | 5. Now, preheat the oven to 350 F or 180 degrees C. | 6. Place the pears in an ovenproof dish with the lemon juice, tossing gently to coat. | 7. Top the pears with the almonds, then spoon over as much dulce de leche, or home-made butterscotch sauce, as you need to cover all the pears and almonds. | 8. To make the crumble topping, combine the polenta, flour and sugar in a bowl, then rub in 75g of the butter and salt. | 9. Tip this over the pears and press down lightly. | 10. Dot the surface with the remaining butter and bake for 35-40 minutes or until golden brown. | 11. Allow the crumble to stand for about 10 minutes, then serve with ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pear 1 peeled sliced 79.8 21.322 0.504 0.196
    lemon 1 juiced - - - -
    almond 75 toasted sliced 144534.0 0.0 0.0 16350.0
    polenta 100 66.75 0.0 14.85 0.375
    plain flour 100 66.75 0.0 14.85 0.375
    golden caster sugar 75 g 66.75 0.0 14.85 0.375
    butter 90 7695.0 353.565 240.435 648.0
    salt 1 pinch - - - -
    muscovado sugar 75 g 66.75 0.0 14.85 0.375
    butter 50 7695.0 353.565 240.435 648.0
    double cream 150 ml 66.75 0.0 14.85 0.375
    vanilla - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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