Of which 16.2 g sugars and 0.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (pear) · Potassium (dates) · Vitamin C (orange)
Allergens none
Hibiscus-poached pears
The color and aroma of wine-poached pears, made with just an infusion and spices.
Ingredients
- 2 firm Rocha pears (360 g / 12½ oz)
- 500 ml (2 cups) concentrated hibiscus infusion
- 1 cinnamon stick (3 g)
- 3 whole cloves (0.6 g)
- 1 orange, zest only (2 g)
- 3 Medjool dates, blended into a paste (72 g / 2½ oz)
- star anise, to taste — optional
Method
- Make a strong hibiscus infusion and let it cool a little.
- Carefully peel the pears, leaving the stems on.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
More like this
Black bean brownie
Dense, moist and made entirely in the blender
Avocado cocoa mousse
Creamy and ready in ten minutes, no oven needed
Corn muffins with guava paste
The flavor of sweet Portuguese cornbread, in muffin form