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Ingredients
- 200 g d'eau et un peu plus pour le plat à gratin
- 1700 g de poires pelées, épépinées, coupées en huit (voir conseil)
- 4 - 8 filaments de safran selon les goûts
- 80 - 120 g de sucre selon les goûts
- 120 - 140 g de jus de citron, fraîchement pressé pressé, selon les goûts
- 1 bâton de cannelle coupé en deux
- 2 clous de girofle
-
½
c. à café de thym, séché (optional)
or ½ c. à café de romarin, sec, haché
- Nutrition
- per 1 bocal
- Calories
- 349 kcal / 1460.3 kJ
- Protein
- 1.9 g
- Fat
- 0.5 g
- Carbohydrates
- 92.6 g
- Fiber
- 13.7 g
- Saturated fat
- 0 g
- Sodium
- 8.3 mg
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