Juicy pear and nut slices (diabetics)

Name: Juicy pear and nut slices (diabetics)
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 700 g peeled and pitted pears; 7-10 Tbsp juice and peel of 1/2 untreated lemon; 80 g Walnut kernels; 150 g soft butter or margarine; 48 g Diabetic sweetness; 1 pinch Salt; 3 Eggs (size M); 240 g Flour; 2 coated Tsp Baking Powder; 5-7 TABLESPOONS Milk; 50 g Dark diabetic chocolate; 7-10 Tbsp Grease; 7-10 Tbsp extra strong aluminium foil; 1 small freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

700 g peeled and pitted pears
7-10 Tbsp juice and peel of 1/2 untreated lemon
80 g Walnut kernels
150 g soft butter or margarine
48 g Diabetic sweetness
1 pinch Salt
3 Eggs (size M)
240 g Flour
2 coated Tsp Baking Powder
5-7 TABLESPOONS Milk
50 g Dark diabetic chocolate
7-10 Tbsp Grease
7-10 Tbsp extra strong aluminium foil
1 small freezer bag

Directions

1
Fold a stable rail (approx. 40 cm long) out of aluminium foil. Grease half of the grease pan (approx. 16 x 39 cm) and limit it with the rail. Cut pear halves in half and sprinkle with lemon juice immediately. Coarsely chop the nuts. Cream fat, diabetic sweetener, salt and lemon peel.
2
Stir in eggs one by one. Mix flour and baking powder, alternating with the milk. Fold in 50 g nuts. Spread the dough on the fat pan. Spread pears on top. Sprinkle with remaining nuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Chop the chocolate and fill into a freezer bag. Melt in hot water. Cut off a small corner.
3
Sprinkle with remaining nuts. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Chop the chocolate and fill into a freezer bag. Melt in hot water. Cut off a small corner. Cut the cake into pieces and decorate with chocolate strips. Let dry