PRODUCT OF U.S.A., EXTRA FANCY GRADE 3.95/kg
PRODUCT OF CHINA, EXTRA FANCY GRADE 4.14/kg
ULTRA'CRÈME 3%, 473 ml, ULTRA'CRÈME 10%, 15%, NATREL 10%, 1 L, VOIR VARIÉTÉS EN MAGASIN
1 kg, SELECTED VARIETIES
160-176 g, POP‑TARTS 400 g, VOIR VARIÉTÉS EN MAGASIN
200-300 G, VOIR VARIÉTÉS EN MAGASIN
SUPER NIBS, NIBS, 375‑454 G, EXCEL, JUICY FRUIT GOMME 4 UN., VOIR VARIÉTÉS EN MAGASIN
42-60 g, VOIR VARIÉTÉS EN MAGASIN
170-185 g, VOIR VARIÉTÉS EN MAGASIN
135‑246 g, VOIR VARIÉTÉS EN MAGASIN
Drain the pears and slice lengthwise.
Set aside pear juice.
Cover the dried cranberries with the pear juice.
Heat until liquid is completely absorbed .
In a bowl, mix the eggs and the sugar well until the mixture whitens.
Heat the cream, add the eggs, the sugar and vanilla.
Place the cranberries in a chocolate pie crust. Place the pear slices, add the cream and egg mixture.
Preheat the oven to 350°F (180°C).
Place the pie in the centre of the oven and bake for 30 to 40 minutes or until the cream is firm.
At the end of the baking time, broil for approximately 1 minute until top is golden.
Cool in refrigerator.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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