| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Emlive10 | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1/2 | c | Brown sugar |
| 1 1/2 | lb | Cooking pears, such as |
| Bartlett or | ||
| Bosc cored and | ||
| chopped | ||
| 1/2 | t | Ground cinnamon |
| Water | ||
| 1 | lb | Cake, 1/2-inch thick |
| 2 | c | Sweetened whipped cream |
| 2 | c | Pastry Cream |
| 4 | oz | Toasted pecan pieces |
INSTRUCTIONS
In a saut pan, over medium heat, melt the butter. Add the sugar and cook for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. In a blender, combine the pears and water, and puree until the mixture is smooth. Trim each slice of pound cake into a 4-inch square. Line each parfait glass or coffee cup with the pound cake. Spoon some of the pear mixture over the cake. Spoon some of the cream mixture over the pear coulis. Sprinkle the cream mixture with the pecans. Repeat the layering process with the remaining ingredients. Yield: 4 servings Converted by MC_Buster. Per serving: 2245 Calories (kcal); 59g Total Fat; (27% calories from fat); 18g Protein; 326g Carbohydrate; 325mg Cholesterol; 2469mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 12 Fat; 21 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EMIC61 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3513
Calories From Fat: 943
Total Fat: 111.4g
Cholesterol: 61.1mg
Sodium: 758.8mg
Potassium: 2553.8mg
Carbohydrates: 592.8g
Fiber: 48.5g
Sugar: 180.1g
Protein: 59.3g