Recipe Details
Ingredients
-
2tablespoonslemon juice
-
1 ½poundsBosc pears, washed
-
1egg
-
¼cupmilk
-
1cupwhole wheat flour
-
¾teaspoonbaking powder
-
2tablespoonscane sugar
-
2tablespoonsbrown sugar
-
3tablespoonscold butter, cut into cubes
-
2tablespoonscornstarch
-
¼cupcane sugar
Cooking Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Butter a round 9×2-inch, 6-cup baking dish.
-
Fill a large bowl halfway with water and add lemon juice. Peel all but 1 of the pears. Core and cut all the pears into eighths. Add pear slices to lemon water to keep them from browning.
-
Combine egg and milk in a bowl and whisk until combined. Set aside.
-
Whisk flour, baking powder, 2 tablespoons cane sugar, and brown sugar together in a separate bowl. Use a fork to cut cold butter into flour mixture until it resemble pebbles.
-
Drain pears and put into a bowl. Sprinkle with corn starch and 1/4 cup cane sugar; toss to coat.
-
Pour milk-egg mixture into the flour mixture. Mix batter until just combined. Add pears to the prepared baking dish. Drop batter by spoonful onto the pears.
-
Bake in the preheated oven until browned on top, about 25 minutes. Allow to cool for 10 minutes before serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories367 | |
% Daily Value * | |
Total Fat 11g |
14% |
Saturated Fat 6g |
31% |
Cholesterol 65mg |
22% |
Sodium 180mg |
8% |
Total Carbohydrate 66g |
24% |
Dietary Fiber 9g |
32% |
Total Sugars 30g |
|
Protein 7g |
14% |
Vitamin C 8mg |
9% |
Calcium 110mg |
8% |
Iron 2mg |
12% |
Potassium 377mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved