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EvilFangorn
Stewing paddles
Try these stewards
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Ingredients
Directions
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Peel the pears, put them in a pan and add the wine. If necessary, top up with water so that the pears are underneath.
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Add lemon zest and juice, the sugar, cinnamon sticks and cloves and bring to the boil. Slowly simmer for about 1 hour.
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Take the pears from the cooking liquid and keep it. Allow the pears to cool and pat dry. Preheat the oven to 200ºC.
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Halve the pears lengthwise and remove the core. Make long notches on the convex side lengthwise, but do not cut through completely.
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Sprinkle the dough slices lightly with breadcrumbs. Place 1/2 pear in the middle of each dough slice with the cut side facing up. Cut the dough around the pears, but leave a wide edge. Shape the rest of the dough leaves.
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Heat the jam with a little steam, without cooking. Brush the pears and dough borders with them. Roll the deeop and stick to the pear. Stick the leaves on them and make leaf veins with a fork.
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Fry the pearls in the oven for about 15 minutes until golden brown.
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Nutrition
305Calories
Sodium0% DV0g
Fat17% DV11g
Protein6% DV3g
Carbs15% DV46g
Fiber0% DV0g
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