Gratin of pears with Roquefort
( 1333 )
| Main recipes |
| Servings : 4 servings |  |
Difficulty :  , Duration :  , Cost :  |
Nutritional values : 744 Kcal/servings
Carbohydrates : 26.7262 g, Fats : 58.2137 g, Proteins : 21.4037 g
Carbohydrates : 26.7262 g, Fats : 58.2137 g, Proteins : 21.4037 g
Ingredients
50 gr of butter 2 tablespoon of cognac 25 cl of single cream 150 gr of ham 2 egg 4 slice of bread crumbs 4 pears 150 gr of roquefort 5 cl of dry white wine 1/2 lemon 1 pinch of pepper
Preparation
Peel the pears. Cut into eight pieces. Lemons. Melt 30g of butter over high heat. Brown the pieces of pear in the melted butter, then add the brandy and let burn. Toast the slices of bread with remaining butter. Crouch in the baking dish. Moisten with white wine. Beat the eggs with the cream and the juice of cooked pears. Arrange the pears in the baking dish. Add the diced ham and crumbled blue cheese. Pour the egg mixture on top. Bake 20 minutes at 210 degrees.
Nutritional references
| Product | Source | Portion (g) | Kcal | Carbohydrates (g) | Fats (g) | Proteins (g) |
|---|---|---|---|---|---|---|
| Cognac | DUKAN | 100 | 480 | 0 | 0 | 0 |
| Dry white wine | WWW | 100 | 72 | 2 | 0 | 0.1 |
| Bread crumbs | INRA - CIQUAL | 100 | 275 | 65 | 4 | 8 |
| Ham | JPB | 100 | 128 | 1.8 | 6 | 17 |
| Pepper | INRA - CIQUAL | 100 | 210 | 38 | 3 | 10 |
| Butter | INRA - CIQUAL | 100 | 752 | 0.5 | 83 | 0.7 |
| Single cream | JPB | 100 | 443 | 4.17 | 46.51 | 3.47 |
| Egg | INRA - CIQUAL | 100 | 146 | 0.3 | 10.5 | 12.5 |
| Roquefort | INRA - CIQUAL | 100 | 370 | 0 | 32.8 | 18.7 |
| Lemon | INRA - CIQUAL | 100 | 26 | 2.5 | 0.3 | 0.7 |
| Pears | INRA - CIQUAL | 100 | 50 | 12.2 | 0.3 | 0.4 |
Lexicon
Flambé : move quickly to flame a piece of poultry or game to remove the down.
Drizzle with alcohol or liquor preparation and ignite.
