Grilled pears
90 min
Suitable for vegans
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
Extra conference pear
0.6 kg
Elaboration
- Peel, core and halve the pears. Then chop each half into 4 or 5 slices.
- Place them on tin foil and gently wrap them.
- Place over a hot oven rack or over a grill on a high temperature and wait until the pear browns.
- Allow to cool, remove the foil and store in the fridge.
Notes
- This elaboration will serve as a garnish, keeping the pear cut into slices but also making a purée with a Turmix machine for a sorbet.
Nutritional information (1 portion)
Energy
51.74
kcal
Carbohydrates
11.19
g
Proteins
0.42
g
Lipids
0.0
g
Fiber
2.43
g
Saturates
0.0
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.0
g
Cholesterol
0.0
mg
Calcium
12.67
mg
Iron
0.21
mg
Zinc
0.15
mg
Vitamin A
0.0
ug
Vitamin C
3.17
g
Folic acid
11.62
ug
Salt (Sodium)
2.11
mg
Sugars
11.19
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Legumes
- Sándwich
- Pizzas, patty
- Cocktails
- Ice creams and sorbets
- Pasta
- Dessert
- Meats
- Breakfasts and brunch
- Birds
- Salads
- Shellfish
- Bread and pastries
- Finger foods
- Main course
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Pastries
- Soups and creams
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed