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Nutrition breakdown

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Nutrition score

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🍨
Baked pears with walnuts & golden syrup
7 Nutrition score
Dessert 🥄 5 min prep 🔥 25 min cook 👤 2 servings

Halved pears baked until caramelised and tender, topped with crushed walnuts and a drizzle of golden syrup. Elegant and effortless.

vegan gluten free refined sugar free
Ingredients (per serving)
Method
  1. 1 Preheat oven to 180°C.
  2. 2 Halve pears and scoop out cores.
  3. 3 Place cut side up in a baking dish.
  4. 4 Drizzle with golden syrup and top with crushed walnuts.
  5. 5 Bake 20-25 minutes until pears are golden and tender.
  6. 6 Serve warm.

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Nutrition per serving
522 kJ
Energy (kJ)
126 kcal
Energy (kcal)
10.1 g
Carbohydrate
10 g
Total Sugars
8.9 g
Fat
2.1 g
Fibre (NSP)
2 g
Protein
1.9 mg
Sodium
0 g
Salt
126 kcal
Energy (kcal, CoFID)
Micronutrient
Potassium 143 mg
Chloride 76 mg
Phosphorus 54.5 mg
Magnesium 23 mg
Folate 15.3 µg
Calcium 14.8 mg
Vitamin C 12 mg
Vitamin K 4.7 µg
Selenium 0.475 µg
Iron 0.463 mg
Manganese 0.445 mg
Zinc 0.438 mg
Niacin (B3) 0.35 mg
Vitamin E (alpha-TE) 0.279 mg
Pantothenic Acid (B5) 0.25 mg
Copper 0.198 mg
Vitamin B6 0.134 mg
Thiamin (B1) 0.07 mg
Riboflavin (B2) 0.048 mg
Minerals
Iodine 5.1 µg
Fatty acids
Polyunsaturated fat (PUFA) 5.9 g
Monounsaturated fat 1.1 g
Saturated fat 1 g
Sugars (breakdown)
Fructose 5.9 g
Glucose (dextrose) 2.1 g
Sucrose 2 g
Carbohydrate (breakdown)
Starch 5.5 g
Amino acids
Glutamic acid 0.351 g
Aspartic acid 0.204 g
Leucine 0.168 g
Arginine 0.157 g
Valine 0.117 g
Serine 0.1 g
Phenylalanine 0.1 g
Alanine 0.1 g
Proline 0.098 g
Isoleucine 0.094 g
Glycine 0.089 g
Lysine 0.071 g
Tyrosine 0.069 g
Threonine 0.068 g
Histidine 0.05 g
Methionine 0.042 g
Cysteine 0.039 g
Tryptophan 0.028 g
Phytosterols & stanols
Plant sterols (total) 11 mg
β-Sitosterol 7.7 mg
Campesterol 1.7 mg
Stigmasterol 1.7 mg
Plant stanols (total) 1 mg
Proximate
Water 87.7 g
Vitamins
Biotin (Vitamin B7) 2.4 µg
Fats & Fatty Acids
Omega-6 (Linoleic acid) 4.9 g
Omega-3 (Alpha-linolenic acid) 0.934 g
Flavonols
Quercetin 0.84 mg
Isorhamnetin 0.3 mg
Flavanols (Flavan-3-ols)
Epicatechin (-) 1.7 mg
Catechin (+) 0.14 mg
Anthocyanins
Cyanidin (total glycosides) 2.1 mg

Nutritional values calculated from Nutriofia food database per serving. Actual values may vary based on preparation method.