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Geposjeerde peer en appel met kaneel, kardemom, bruinsuiker en botter

Geposjeerde peer en appel met kaneel, kardemom, bruinsuiker en botter
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Voedingsfeite

Per porsie van 320 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 245 kcal
12% DV
Totale vet 8.0g
12% DV
Mono-onversadigde vet2.0g
Poli-onversadigde vet0.5g
Versadigde vet5.0g
Totale koolhidrate 43.0g
14% DV
Vesel6.0g
Stysel1.0g
Suikers34.0g
Proteïen 1.0g
2% DV
Plantaardige proteïen1.0g

Oor

Sagte geposjeerde peer en appel, gaargemaak met warm speserye, bruinsuiker en ’n bietjie botter.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)1.0mcg3%
Cholien8.0mg1%
Folaat (B9)18.0mcg5%
Niasien (B3)0.3mg2%
Pantoteensuur (B5)0.2mg4%
Riboflavien (B2)0.0mg2%
Tiamien (B1)0.0mg3%
Vitamien A80.0mcg9%
Vitamien B60.1mg5%
Vitamien C10.0mg11%
Vitamien D0.1mcg1%
Vitamien E0.4mg3%
Vitamien K5.0mcg4%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium18.0mg2%
Chroom1.0mcg3%
Koper0.1mcg0%
Jodium1.0mcg1%
Yster0.4mg2%
Magnesium12.0mg3%
Mangaan0.1mg7%
Molibdeen2.0mcg4%
Fosfor22.0mg3%
Kalium220.0mg5%
Selenium0.5mcg1%
Natrium35.0mg2%
Sink0.2mg2%

Geposjeerde peer en appel met kaneel, kardemom, bruinsuiker en botter

’n Beheerde vrugbereiding waarin peer en appel sagkens in ’n gekruide, botterige stroop gaargemaak word tot sag maar steeds stewig van struktuur. Die doel is helderheid: skoon vrug, warm speserye en ’n glansende afwerking wat lig eerder as swaar bly. Warm voorgesit, is dit ’n eenvoudige gereg wat deur beheer presies gemaak word.

Resep-noodsaaklikhede


  • Gereggroep: Warm vrug-nagereg

  • Kombuis of oorsprong: Klassiek Europees-geïnspireer

  • Gangtipe: Nagereg

  • Opbrengs: 1 porsie

  • Porsiegrootte: 320 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 12 minute

  • Totale tyd: 22 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • Klein kastrol, 16 cm

  • Klein deksel

  • Skiller

  • Groentemes

  • Lepel

  • Opdienbak


    • Bestanddele


    Vrugte


  • Peer, geskil, ontpit en in wiggies gesny — 150 g

  • Appel, geskil, ontpit en in wiggies gesny — 120 g


    • Stroop


  • Water — 23 g

  • Bruinsuiker — 15 g

  • Botter — 10 g

  • Kaneel — 1 g

  • Kardemom — 1 g


    • Metode


  • 1. Plaas die water, bruinsuiker, botter, kaneel en kardemom in die kastrol. Sit oor medium hitte en roer vir 1 minuut, net totdat die suiker oplos en die botter in ’n liggies glansende stroop emulgeer.

  • 2. Voeg die peer- en appelwiggies in sover moontlik in ’n enkele laag by. Bring die vloeistof tot ’n sagte prut, bedek dan en kook vir 8 minute oor lae hitte.

  • 3. Haal die deksel af en gaan voort om vir 3 tot 4 minute te kook, draai die vrugte een keer om, totdat die peer sag aan die rand is maar steeds sy vorm behou en die appel sag is sonder om inmekaar te val. Die stroop moet die vrugte liggies bedek en verminder lyk, nie klewerig nie.

  • 4. Verwyder van die hitte en laat vir 1 minuut staan sodat die vrugte kan set en die glanslaag effens verstewig.


    • Opskep en bediening


    Rangskik die peer en appel netjies in ’n warm opdienbak. Skep die gekruide stroop oor en rondom die vrugte sodat elke stuk liggies gelak is eerder as ondergedompel. Bedien warm, met die vrugte heel en die sous helder en geurig.

    Professionele notas


  • Hou die prut sag; vinnige kook sal die vrugte breek en die stroop troebel maak.

  • Die peer moet die stewiger komponent bly, met die appel effens sagter vir kontras.

  • As die stroop te veel verminder, haal die pan onmiddellik van die hitte af om ’n soepel glanslaag te behou.
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