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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 190°C or 170°C fan. | 2. Mix lemon juice and caster sugar into one litre of water and stir to dissolve the sugar; halve and core the pears and place in the water. | 3. Scrape the seeds from the vanilla bean; reserve the bean and place the seeds in a small bowl with the butter and brown sugar; mix well until soft and spreadable. | 4. Remove the pears from the water and spread the butter mixture over the cut sides; pour 700 ml of the water into a deep baking pan, place the pears into the pan, cut-side up; place the vanilla bean halves in the water and cover the pan with foil; pierce the foil in four places. | 5. Bake the pears for 11/2 hours until they are tender. | 6. Place the pears in shallow bowls and spoon over a little of the cooking syrup; drizzle with honey and scatter with hazelnuts; and serve warm or at room temperature with mascarpone. | 7. TIP: Check the water level in the baking pan from time to time during the cooking time, and add a little more water if too much has evaporated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	1			-	-	-	-
caster sugar	100			-	-	-	-
bosc pear	4			1215.629	292.1138	6.5317	1.6329
vanilla bean	1	halved		-	-	-	-
butter	45			3847.5	176.7825	120.2175	324.0
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
honey	1/4	cup		-	-	-	-
hazelnut	1/4	cup	halved roasted	79.8	12.0	0.0	4.002
mascarpone	1/3	cup		-	-	-	-

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