Directions:
- In a large saucepan, combine the cornstarch and ginger. Stir in the water, corn syrup, lemon juice and peel until smooth. Gently stir in pears. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; add butter. Pour into pastry shell.
- For topping, combine the flour, brown sugar and ginger in a small bowl; cut in butter until crumbly. Stir in pecans. Sprinkle over pears. Bake at 425° for 20-25 minutes or until filling is bubbly and topping is browned. Cool on a wire rack. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 668.93 Kcal (2801 kJ) | ||
| Calories from fat | 242.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.9g | 41% | |
|---|---|---|---|
| Cholesterol | 25.42mg | 8% | |
| Sodium | 204.5mg | 9% | |
| Potassium | 267.39mg | 6% | |
| Total Carbs | 103.97g | 35% | |
| Sugars | 45.97g | 184% | |
| Dietary Fiber | 6.5g | 26% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.4mg | 8% | |
| Calcium | 41.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 204.09 Kcal (854 kJ) | ||
| Calories from fat | 73.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 41% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 8% | |
| Sodium | 62.39mg | 9% | |
| Potassium | 81.58mg | 6% | |
| Total Carbs | 31.72g | 35% | |
| Sugars | 14.02g | 184% | |
| Dietary Fiber | 1.98g | 26% | |
| Protein | 1.74g | 11% | |
| Vitamin C | 2mg | 11% | |
| Iron | 0.4mg | 8% | |
| Calcium | 12.6mg | 4% | |
* 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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