Directions:
- Preheat oven to 350. In a large shallow baking dish stir in chardonnay, sugar and lemon peel. Stir until sugar dissolves. In small bowl combine cookie crumbs, butter, raisins, almonds and 1 tablespoon chardonnay. Cut pears in half and scoop out the cores and stems using a melon baller. Stuff pears with the crumb mixture. Place pears stuffed side up into a baking dish and bake 40 minutes. Serve with the juices from the baking dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 431.31 Kcal (1806 kJ) | ||
| Calories from fat | 119.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.27g | 20% | |
|---|---|---|---|
| Cholesterol | 38.25mg | 13% | |
| Sodium | 71.9mg | 3% | |
| Potassium | 418.43mg | 9% | |
| Total Carbs | 66.77g | 22% | |
| Sugars | 40.37g | 161% | |
| Dietary Fiber | 7.3g | 29% | |
| Protein | 3.75g | 7% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 142.78 Kcal (598 kJ) | ||
| Calories from fat | 39.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 20% | |
|---|---|---|---|
| Cholesterol | 12.66mg | 13% | |
| Sodium | 23.8mg | 3% | |
| Potassium | 138.51mg | 9% | |
| Total Carbs | 22.1g | 22% | |
| Sugars | 13.36g | 161% | |
| Dietary Fiber | 2.42g | 29% | |
| Protein | 1.24g | 7% | |
| Vitamin C | 2.6mg | 13% | |
| Iron | 0.4mg | 6% | |
| Calcium | 19mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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