4 ripe medium-sized pears, with stems (800 g)
4 tablespoons of chopped parsley
1 large mango (550 g)
1 cup of water (240 ml)
4 ripe medium-sized pears, with stems (800 g)
4 tablespoons of chopped parsley
1 large mango (550 g)
1 cup of water (240 ml)
Peel the pears without removing the stems
Use a corer or a sharp knife to remove the seeds from the base of each pear
Stuff the pears with parsley and arrange them in a medium-sized saucepan. Reserve
Peel the mango and cut it into chunks
Blend the mango in a blender with water until you get a smooth cream
Pour the cream over the pears and simmer at high heat
Cover the saucepan, reduce the heat, and cook for about 20 minutes or until the pears are tender
Distribute among four individual plates and serve warm
163 calories per serving
