Directions:
- In a saute pan, over medium heat, melt the butter. Add the sugar and cook for 1 minute. Add the pears and cinnamon. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. In a blender, combine the pears and water, and puree until the mixture is smooth. Trim each slice of pound cake into a 4-inch square. Line each parfait glass or coffee cup with the pound cake. Spoon some of the pear mixture over the cake. Spoon some of the cream mixture over the pear coulis. Sprinkle the cream mixture with the pecans. Repeat the layering process with the remaining ingredients.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1776.62 Kcal (7438 kJ) | ||
| Calories from fat | 757.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.21g | 130% | |
|---|---|---|---|
| Cholesterol | 47.53mg | 16% | |
| Sodium | 1204.55mg | 50% | |
| Potassium | 908.9mg | 19% | |
| Total Carbs | 244.72g | 82% | |
| Sugars | 155.42g | 622% | |
| Dietary Fiber | 9.2g | 37% | |
| Protein | 16.23g | 32% | |
| Vitamin C | 56.4mg | 94% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.1mg | 29% | |
| Calcium | 313.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 300.29 Kcal (1257 kJ) | ||
| Calories from fat | 128.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 130% | |
|---|---|---|---|
| Cholesterol | 8.03mg | 16% | |
| Sodium | 203.6mg | 50% | |
| Potassium | 153.63mg | 19% | |
| Total Carbs | 41.36g | 82% | |
| Sugars | 26.27g | 622% | |
| Dietary Fiber | 1.55g | 37% | |
| Protein | 2.74g | 32% | |
| Vitamin C | 9.5mg | 94% | |
| Iron | 0.9mg | 29% | |
| Calcium | 53.1mg | 31% | |
* 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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