• 4 pears
  • 120 g grated Parmigiano Reggiano, aged 24 months
  • 15 g icing sugar
  • 4 tsp balsamic reduction


  1. 1

    Wash the pears and slice them thinly.Wash the pears and slice them thinly.

  2. 2

    Arrange them in a baking tray, pre-covered with baking paper. Sprinkle profusely with grated Parmigiano Reggiano and leave to cook in a ventilated oven at 90°C for about 1 hour and a half.

  3. 3

    Sprinkle with icing sugar and oven cook again for half an hour.

  4. 4

    Arrange them on a plate in a tower shape.

  5. 5

    Drizzle with balsamic reduction.

    Cook’s tip: use maple syrup instead of balsamic reduction.

Nutritional Details

Each serving provides
  • Energy 909kj 217kcal 11%
  • Fat 9.0g 13%
  • Saturates 6.0g 30%
  • Sugars 23.7g 26%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 477kj/114kcal

Each serving provides

24.0g carbohydrate 5.8g fibre 10.1g protein

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