RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.9897
Energy (kCal)	1227.593
Carbohydrates (g)	228.4586
Total fats (g)	37.6203
Fatty acids, total saturated 20:0 (g)	0.0580
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3863
Fatty acids, total polyunsaturated 17:1 (g)	0.0260
Fatty acids, total trans-monoenoic (g)	0.4000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0232
Fatty acids, total saturated 4:0 (g)	1.2090
Fatty acids, total trans (g)	0.4944
Riboflavin (mg)	0.1620
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.1680
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0080
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.2685
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0522
Proline (g)	0.1781
Fatty acids, total polyunsaturated 18:1 t (g)	1.2033
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.2184
Adjusted Protein (g)	0.0000
Cystine (g)	0.0100
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.6840
Copper, Cu (mg)	0.1998
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3627
Total lipid (fat) (g)	37.6203
Vitamin K (phylloquinone) (g)	12.1130
Cholesterol (mg)	106.2600
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0012
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1383
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	14.3588
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0156
Vitamin A, IU (IU)	1330.0344
Energy (kcal)	1227.5930
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7793
Fatty acids, total saturated 14:1 (g)	0.1376
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0358
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0036
Sugars, total (g)	218.1859
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0360
Vitamin C, total ascorbic acid (mg)	5.0027
Lutein + zeaxanthin (g)	18.7107
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1114
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0012
Magnesium, Mg (mg)	15.2748
Fatty acids, total saturated 16:0 (g)	9.8811
Carbohydrate, by difference (g)	228.4586
Vitamin D (IU)	25.2000
Fructose (g)	9.5935
Fluoride, F (g)	1.9952
Aspartic acid (g)	0.2736
Tyrosine (g)	0.0686
Potassium, K (mg)	256.3343
Fatty acids, total saturated 12:0 (g)	1.1547
Vitamin A, RAE (g)	360.3570
Serine (g)	0.0762
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0806
Fatty acids, total trans-polyenoic 22:4 (g)	0.0040
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0036
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	3.4442
Histidine (g)	0.0346
Isoleucine (g)	0.0916
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1510
Niacin (mg)	0.2960
Water (g)	169.7456
Fatty acids, total saturated 8:0 (g)	0.4916
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0032
Carotene, beta (g)	92.3827
Sodium, Na (mg)	17.6250
Iron, Fe (mg)	0.4008
Energy (kJ)	5131.0865
Ash (g)	0.7339
Caffeine (mg)	0.0000
Glycine (g)	0.0519
Fatty acids, total trans-polyenoic (g)	0.0944
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0008
Fatty acids, total saturated 18:2 undifferentiated (g)	1.0373
Fatty acids, total polyunsaturated (g)	1.4828
Vitamin E (alpha-tocopherol) (mg)	1.2310
Sucrose (g)	203.1890
Vitamin B-6 (mg)	0.0506
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8136
Vitamin D (D2 + D3) (g)	0.6400
Vitamin D3 (cholecalciferol) (g)	0.6400
Lysine (g)	0.0958
Beta-sitosterol (mg)	1.1360
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0164
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.3262
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1412
Fatty acids, total trans-polyenoic 18:3i (g)	0.0016
Thiamin (mg)	0.0298
Folate, food (g)	14.3588
Fatty acids, total saturated 20:1 (g)	0.0544
Fatty acids, total monounsaturated (g)	10.2945
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.9647
Fatty acids, total polyunsaturated 16:1 t (g)	0.0436
Fatty acids, total polyunsaturated 17:0 (g)	0.2430
Fatty acids, total polyunsaturated 18:2 i (g)	0.0841
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.7341
Fatty acids, total polyunsaturated 16:1 c (g)	0.4917
Fatty acids, total saturated (g)	23.5517
Vitamin B-12 (g)	0.1123
Calcium, Ca (mg)	52.2257
Fatty acids, total saturated 10:0 (g)	1.0802
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0667
Glutamic acid (g)	0.3287
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0008
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	352.5640
Leucine (g)	0.1478
Folate, DFE (g)	2.4520
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0928
Fiber, total dietary (g)	5.2730
Tryptophan (g)	0.0332
Threonine (g)	0.0799
Fatty acids, total polyunsaturated 18:1 c (g)	7.6530
Manganese, Mn (mg)	0.0914
Protein (g)	1.9897
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	8.9808
Betaine (mg)	0.0000
Phosphorus, P (mg)	53.8296
Tocopherol, gamma (mg)	0.0960

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°. | 2. Arrange the pears upright in an 8" ceramic dish that is 4 inches deep. Cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes. | 3. Meanwhile, heat sugar and 2 tablespoons water in a small saucepan over medium heat until sugar has dissolved. Cook, without stirring, until syrup comes to a boil, brushing down sides of pan with a wet pastry brush a couple of times to prevent crystals from forming. Let boil, swirling the pan occasionally, until medium amber. Remove from heat, and carefully stir in butter and cream (watch out for steaming and splattering!). | 4. Remove pears from the salt, letting a small amount to cling to each pear. Place each pear on a serving plate. Pour caramel sauce over top, and serve. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bosc pear	6	ounces		113.965	27.3856	0.6123	0.1531
salt	1 1/2		coarse	-	-	-	-
white sugar	1	cup		774.0	199.96	0.0	0.0
butter	2	tablespoons	unsalted cut	203.628	0.017	0.2414	23.0352
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432

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

Cooking in progress....

Salt Roasted Pears With Caramel Sauce