Back-Camembert with Pear and Cranberrydip
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
995
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 995 cal. | (47 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 640 mg | (16 %) | ||
| Calcium | 902 mg | (90 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 26 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 88 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 aged Camembert (each about 150-200 grams)
- 4 Tbsps chopped Pistachio
- 30 grams butter
- 250 grams fresh Cranberry
- 150 grams sugar
- ½ Vanilla bean (halved lengthwise and seeds scraped out)
- 50 milliliters dry Red wine
- 2 ripe Pear
- 2 Tbsps lemon juice
Preparation steps
1.
For the Camembert: Preheat the oven to 190°C (approximately 375°F). Rub the Camembert cheese wheels with some water and sprinkle with the chopped pistachios. In a skillet, melt the butter and sear the Camembert on both sides until golden brown. Place the Camembert wheels on a parchment paper-lined baking sheet and bake for 20 minutes.
2.
For the cranberry sauce: Rinse and drain the cranberries. In a pot, combine the cranberries with the sugar and vanilla seeds. Add the wine and simmer over medium heat until thickened, about 10-15 minutes. For the pears: Rinse and halve the pears. Rub the cut surface with lemon juice to prevent browning. For serving: Divide the Camembert and pear halves between 4 plates. Drizzle with cranberry sauce.
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