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A Diana Henry recipe. You need perfectly ripe pears for this. If you can’t find them then first poach the pear slices in a sugar syrup or sauté in butter until tender.
PER SERVING 600kcals, 33.1g fat (18.9g saturated), 9.4g protein, 61.9g carbs, 52.4g sugar, 0.2g salt
Pair this with a light and crisp sweet wine. Try a sweet Loire white, such as Coteaux de Layon or
Bonnezeaux, or a German Riesling.
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