Fluid In Pouch Of Douglas Causes

Dolce soft pear and yogurt

100 grams self raising flour 60 g sugar 3 ripe pears

juice 1 / 2 a lemon

vanilla yogurt 2 eggs a pinch of salt


Peel and cut pears to slices, sprinkle with lemon juice because it does not blacken. Beat two egg yolks with sugar until frothy. Combine the flour, stirring with a wooden spoon. Mix with yogurt. Whisk the egg whites with a pinch of salt, and incorporate into the batter gently (with a movement from top to bottom).

Pour half of the dough in a pan covered with parchment paper. Arrange the pear slices in a harmonious way, and cover with the rest of the dough. Bake in preheated oven at 180 degrees for 35 minutes, check the area with a toothpick. Let the cake cool, sprinkle with powdered sugar and serve with a scoop of vanilla ice cream.

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Wash, plums, pitted and cut roughly. Put them in a large pot and cook until begins to unravel. Mash with a masher or with an immersion mixer.

Weigh and calculate all the pulp 700 g sugar per kg of fruit. Put everything in the pot and mix carefully so that the Zuccero melts. Cook over medium heat and stir with a wooden spoon. When cooking with a slotted spoon to remove the white part that rises to the surface.

Prepare jars, very clean with vacuum caps. Pour the jam once it is ready (after a couple of hours of cooking) even in hot jars, close tightly and allow to cool covered with a heavy cloth.