Of which 15.7 g sugars and 0 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)
Allergens none
Pear poached in spiced tea
As elegant as a restaurant dessert, alcohol-free and sweetened only by the pear.
Ingredients
- 2 pears, peeled and whole (300 g / 10½ oz) — with the stem
- 400 ml (1¾ cups) black tea or a strong spice infusion
- 1 cinnamon stick (3 g)
- orange peel — white pith removed
Method
- Brew the tea or spice infusion nice and strong and, while it's still hot, pour it into a saucepan big enough to hold the pears lying on their sides.
- Peel the pears carefully, leaving the stems on, and cut a thin slice off the bottom so they can stand upright.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Juices, Shots & Soups”. The English edition is coming soon.
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