See Also: Rustic Cranberry-Pear Galette(recipes)
dynorphin-converting endopeptidase(medicine)
Cranberry Pear Sauce(recipes)
Cranberry and pear relish(recipes)
Pear and Cranberry Salad(recipes)
Cranberry-Walnut Pear Wedges(recipes)
Lamb Chops with Cranberry-Pear Chutney(recipes)
dynorphin(medicine)
galette(dictionary)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)

dynorphin-converting endopeptidase (medicine) and Rustic Cranberry-Pear Galette (recipes)


dynorphin-converting endopeptidase (medicine)


dynorphin-converting endopeptidase
<enzyme> Enzyme from human cerebrospinal fluid; cleaves dynorphin a and b and neoendorphin at the arg(6)-arg(7) or arg(6)-lys(7) bonds

Registry number: EC 3.4.21.-

Synonym: dynorphin-neo-endorphin endopeptidase, dc-endopeptidase


Rustic Cranberry-Pear Galette (recipes)


Rustic Cranberry-Pear Galette

Yield: Makes 8 servings



Ingredients:



1/4cup sugar, divided

1tablespoon plus 1 teaspoon cornstarch

2teaspoons ground cinnamon or apple pie spice

4cups thinly sliced, peeled Bartlett pears

1/4cup dried cranberries

1teaspoon vanilla

1/4teaspoon almond extract (optional)

1refrigerated pie crust, at room temperature

1egg white

1tablespoon water









Preparation:





1.Preheat oven to 450°F. Coat pizza pan or Baking sheet with nonstick Cooking spray.2.Reserve 1 teaspoon sugar. Combine remaining sugar, cornstarch and cinnamon in medium bowl; mix well. Add pears, cranberries, vanilla and almond extract; toss to coat. 3.Place crust on prepared pan. Spoon pear mixture into center of crust to within 2 inches of edge. Fold edge of crust 2 inches over pear mixture; crimp slightly. 4.Combine egg white and water in small bowl; whisk until well blended. Brush outer edge of pie crust with egg white mixture; sprinkle with reserved 1 teaspoon sugar. 5.Bake 25 minutes or until pears are tender and crust is golden brown. If edge browns too quickly, cover with foil after 15 minutes of Baking. Cool on wire rack 30 minutes.









Nutritional Information:







Serving Size:







Fiber

4 g







Carbohydrate

41 g







Cholesterol

5 mg







Saturated Fat

3 g







Total Fat

7 g







Calories from Fat

28 %







Calories

227







Protein

1 g







Sodium

147 mg









Dietary Exchange:







Fruit

1/2







Starch

2







Fat

1