Open image in slideshow, Prodotta con pere di qualità William provenienti dai frutteti di famiglia. Proprio per questo motivo viene utilizzata anche la buccia per dare un gusto e un sapore particolare, che grazie all'aggiunta di miele di castagno Ossolano e cannella, diventa unico.

Extra Pear, Honey and Cinnamon Jam

€6,50

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Produced with quality William pears from the family orchards. For this reason, the peel is also used to give a particular taste and flavor, which becomes unique thanks to the addition of Ossola chestnut honey and cinnamon.

Ingredients:
 Pears, beetroot sugar, chestnut honey (5%), lemon juice and zest, cinnamon stick (1.2%), fruit pectin.

Artisanal product - Contains no colorants or preservatives

Fruit used: 80 g per 100 g of finished product.

Nutritional information - Average values ​​per 100 g
 Energy 247 Kcal/ 1050 KJ
Fat 0.3 g
of which saturated 0.1 g
Carbohydrates 59g
of which sugars 57 g
Protein 0.5 g
Fiber 2.6 g

Mara's recipe

STRUDEL WITH PEARS AND WALNUTS, recipe without eggs and milk

Ingredients for the pasta:

  • 80 g of semi-wholemeal flour
  • 80 g of rice flour
  • 80 g of 00 flour
  • 2 tablespoons sunflower seed oil
  • 2 tablespoons maple syrup
  • Cold water to taste

Ingredients for the filling:

  • 600 g of pears
  • 100 g of pear, honey and cinnamon jam
  • juice of 1/2 lemon (optional)
  • 1 tablespoon beet sugar
  • the kernels of 6 walnuts, roughly chopped

Preparation:

  1. Cut the peeled pears into pieces if they are not organic, sprinkle with lemon juice and cook in a pan with 50 g of beet sugar for about 10 minutes. Leave to cool.
  2. To prepare the dough, combine all the ingredients in the mixer, trying to obtain a smooth and slightly sticky dough.
  3. Wrap the ball of dough in cling film and leave to rest in the refrigerator for at least 30 minutes.
  4. To make it easier to roll out the dough, you should use two floured sheets of baking paper.
  5. Roll out the pastry to form a rectangle measuring approximately 40 x 50 cm, spread the surface with pear jam, honey and cinnamon, add the pears and walnuts, fold the long sides of the rectangle over the filling by at least 2 cm (this is to prevent the pears from coming out of the roll), then patiently roll up the pastry.
  6. Seal the edges with water. Add a sprinkling of beet sugar and bake at 180° for about 30 minutes.
  7. Serve warm.
  8. Strudel with pears and walnuts is perfect paired with ice cream.