8 Serves
74 Mins
Wash the loquats thoroughly, quarter them, and remove the seeds using a knife.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
30 mg / 1,250 mgPotassium
221 mg / 4,700 mgSodium
583 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
In a saucepan, combine the prepared loquats and water. Simmer over medium heat until the fruit is tender.
Sift the dry ingredients together and stir them into the cooked loquat mixture. Continue to cook over medium heat until the filling thickens, then remove from heat to cool.
Prepare your pie crust and line an 8 or 9-inch pie plate with the bottom layer.
Pour the partially cooled loquat filling into the prepared pie crust, cover with the top crust, and seal the edges.
Bake the pie in a preheated oven at 230°C for 10 minutes, then reduce the temperature to 175°C and bake for an additional 30 minutes until golden brown.
0
g4
g0
g
Danish.jpg&w=3840&q=75)