Stuffed Pears

يحيى الكافيKok

Ingredienser

• 1 1/2 cups liquid milk
  1.5 cup
• 1/2 cup orange juice
  0.5 cup
• 3 eggs
  3 piece
• 3 tablespoons corn flour
  3 tablespoon
• 1 tablespoon orange blossom water
  1 tablespoon
• 1/2 cup sugar
  0.5 cup
• 1 tablespoon butter
  1 tablespoon
• 6 pears
  6 piece
• Vand
  0
• 1 cup sugar
  1 cup
• 1 teaspoon lemon juice
  1 teaspoon
• 1 orange peel
  1 piece
• 1 cup vermicelli
  1 cup
• 1/2 cup ghee
  0.5 cup
• 1/2 cup pistachios, chopped
  0.5 cup

Trin

1. 1

   Peel the pears and squeeze lemon juice on them. Place in a large pot and pour water and sugar over them. Then add the orange peel and place the pot over low heat. Cover the pot and cook the pears for 20 minutes or until tender. Then let cool.

   Nødvendigt udstyr:

   Kedel

   20 min
2. 2

   Whisk the eggs and sugar until thick in the pot. Pour in the milk and orange juice (less than 1/2 cup of milk) and stir continuously. When the mixture starts to steam, add the remaining milk that has the corn flour dissolved in it. Stir continuously until thickened, then add 1 tablespoon of butter and remove from heat. If the cream curdles, use a blender in the pot to smooth it out and run for a few seconds. Cover with plastic wrap (touching the surface) and place in the refrigerator to set and cool.

   Nødvendigt udstyr:

   Blandeskål

   Blender

   30 min
3. 3

   Melt the butter in a frying pan and fry the vermicelli until golden brown. Transfer to a plate lined with paper towels to absorb the excess butter.

   Nødvendigt udstyr:

   Stegepande

   10 min
4. 4

   Gently remove the core of the pears from the bottom using a sharp knife and a grapefruit spoon, leaving enough space for the cream. Fill each pear with the cream and place each pear on a separate plate. Cover with vermicelli and surround with chopped pistachios.

   10 min

Ernæringsfakta

Ingrediensers næringsindhold (pr. 100g)

Vandpr. 100g

Vand100 g

* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

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