PEARS ON A CLOUD
Yield Portion Size
| 4 slices |
Pears, sliced, canned
|
| 1 slice |
Pound cake, 1-inch thick slice
|
|
Raw sugar, as needed
|
|
| 2 (#16) scoops |
French vanilla ice cream
|
| 1/4 cup | |
| 1 sprig |
Fresh mint
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 145 mg | 15% |
| Carbohydrate | 100 g | 33% |
| Cholesterol | 96 mg | 32% |
| Total Fat | 21 g | 33% |
| Iron | 1 mg | 5% |
| Potassium | 174 mg | 0% |
| Calories | 618 kcal | 31% |
| Sodium | 338 mg | 14% |
| Protein | 6 g | 11% |
| Polyunsaturated Fat | 0 g | 2% |
| Saturated Fat | 13 g | 63% |
| Sugars | 66 g | 7% |
| Dietary Fiber | 1 g | 5% |
| Vitamin C | 1 mg | 2% |
| Vitamin A | 556 iu | 11% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
On grill, in center of cooking grate, grill pear slices 5 minutes on each side. Remove from heat. Place pound cake on grill cooking grate; cook each side 2 minutes, or until grill marks appear; remove and set aside.
-
Step 2
Dip a margarita glass in water, then into raw sugar to garnish edge. Place Reddi-wip® Real Cream Whipped Topping into bottom of glass. Top with a slice of pound cake, ice cream, pears and J. Hungerford Smith® Sweet Cream Caramel - Dulce de Leche Topping.
-
Step 3
Sprinkle top with 1/4 teaspoon raw sugar. Garnish with mint.
You May Also Like
FISH WITH SAVORY BERRY SAUCE
GRASSHOPPER SHAKE
BANANAS FOSTER
TIRAMISU SHAKE
Related Products
J. Hungerford Smith®
Simple Syrup Fountain Syrup, 1 gal jugs
Weight: 4/1 GLL
SKU: 2700023100
J. Hungerford Smith®
Freeflo Chocolate Shake Base, #10 can
Weight: 6/96 OZ
SKU: 2700023390
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch now
Our Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 Catalog
Culinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more