Curd with pear compote

50 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Sheep milk 0.75 l

Rennet 0.005 cl

Extra conference pear 0.5 kg

Cinnamon stick 0.5 ud

Brown sugar 0.04 kg

Elaboration

Heat the milk between 50 and 55 ºC.
Put three drops of rennet in each bowl.
Pour the milk into each container on top of the rennet.
Let it stand without stiring.
Wash, peel and core the pears.
Cut into dice of approximately 2 cm.
In a saucepan, add the fruit, the cinnamon and the sugar. Cover 3/4 of the fruit with water. Boil until the fruit is soft but in one piece.
Once boiled drain the liquid.
Place the drained fruit on the curd.

Nutritional information (1 portion)

Energy

224.6

kcal

Carbohydrates

24.6

Proteins

8.77

Lipids

9.53

Fiber 2.15 g

Saturates 6.15 g

Monounsaturated fatty acids 2.4 g

Polyunsaturated fatty acids 0.45 g

Cholesterol 16.5 mg

Calcium 292.36 mg

Iron 0.55 mg

Zinc 0.89 mg

Vitamin A 68.75 ug

Vitamin C 8.71 g

Folic acid 17.25 ug

Salt (Sodium) 7.76 mg

Sugars 24.43 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.