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Almond Pears -- Amygthalota

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.6174
Energy (kCal)5003.6163
Carbohydrates (g)239.6042
Total fats (g)454.1409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place almonds and 2 tablespoons sugar in food processor. Pulse until fine. Put almonds is large bowl. | 2. Add remaining sugar, semolina, and 6 tablespoons orange flower water. Knead this mixture, in bowl, to a soft dough. Add 1-2 additional tablespoons orange flower water, if dough is too stiff. | 3. Break off small pieces, the size of a golf ball and shape into pears. At the end of each, insert 1 clove for the stem. | 4. Arrange upright on a buttered and floured baking sheet and bake for 20 minutes at 300°F | 5. Cool on wire rack. When the pears are completely cool, give them a quick dip in orange flower water and quickly coat them in confectioner's sugar. After a few minutes coat them again in confectioner's sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1 lb blanched 4009.7613 0.0 0.0 453.5929
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    semolina 5 tablespoons 187.875 38.0082 6.6174 0.5479999999999999
    confectioner ' sugar 1 - - - -
    orange flower water 1 1/2 cups - - - -
    butter - - - -
    clove - - - -

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



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