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Novembre - Crumble de poire au vin rouge et compote de pommes
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Ingredients
- 450 g de pommes, épluchées, épépinées et coupées en morceaux (3-4 pommes)
- 20 g de cassonade
- 500 g de vin rouge
- 1 c. à café de quatre-épices
- 1 c. à café de gingembre en poudre
- 1 c. à café de cardamome en poudre
- 1 c. à café de cannelle en poudre
- 4 poires, épluchées et coupées en dés
- 60 g de beurre doux, froid
- 60 g de farine de blé
- 60 g de noisettes en poudre
- 60 g de sucre en poudre
- 20 g de noisettes entières
- Nutrition
- per 1 portion
- Calories
- 1132 kJ / 270 kcal
- Protein
- 3 g
- Carbohydrates
- 31 g
- Fat
- 13 g
- Fibre
- 4 g
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