Stuffed Pears

يحيى الكافيCozinheiro

Ingredientes

• 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
• Água
  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

Passos

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.

   Utensílios necessários:

   Panela

   20 minutos
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.

   Utensílios necessários:

   Tigela de mistura

   Liquidificador

   30 minutos
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.

   Utensílios necessários:

   Frigideira

   10 minutos
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 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Águapor 100g

Água100 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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