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Roasted Pear and Cinnamon Clafouti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.6987
Energy (kCal)1066.872
Carbohydrates (g)218.2186
Total fats (g)16.8501
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450°F | 2. Butter 9-inch cast-iron skillet and heat over medium-high heat. | 3. Add pears to skillet and cook until uniformly golden brown, about 3 minutes per side. | 4. Pour maple syrup over pears. | 5. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. | 6. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. | 7. Cool pears in skillet to room temperature. | 8. Reduce oven temperature to 350°F. | 9. Place eggs, half and half, and vanilla in blender and process until smooth. | 10. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend. | 11. Pour batter over pears in skillet. | 12. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. | 13. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. | 14. Sprinkle over clafouti; serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pear 4 peeled cored quartered 524.4 140.116 3.312 1.288
    maple syrup 1/4 cup 204.75 52.794 0.0315 0.0472
    egg 3 214.5 1.08 18.84 14.265
    half milk 1 1/3 1/3 - - - -
    vanilla extract 3/4 teaspoon 9.072000000000001 0.3985 0.0019 0.0019
    purpose flour 1/2 cup - - - -
    brown sugar 1/4 cup packed 79.95 15.002 2.5025 1.248
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    cinnamon 1 1/2 1/2 ground - - - -
    salt 1 pinch - - - -

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



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