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Pera i poma escalfades amb canyella, cardamom, sucre morè i mantega

Pera i poma escalfades amb canyella, cardamom, sucre morè i mantega
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Informació nutricional

Per ració de 320 g

% Valor diari basat en una dieta de 2000 kcal

Calories 245 kcal
12% DV
Greix total 8.0g
12% DV
Greixos monoinsaturats2.0g
Greixos poliinsaturats0.5g
Greixos saturats5.0g
Hidrats de carboni totals 43.0g
14% DV
Fibra6.0g
Midó1.0g
Sucres34.0g
Proteïna 1.0g
2% DV
Proteïna vegetal1.0g

Sobre

Pera i poma tendres escalfades i cuites amb espècies càlides, sucre morè i una mica de mantega.

Ingredients

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Biotina (B7)1.0mcg3%
Colina8.0mg1%
Folat (B9)18.0mcg5%
Niacina (B3)0.3mg2%
Àcid pantotènic (B5)0.2mg4%
Riboflavina (B2)0.0mg2%
Tiamina (B1)0.0mg3%
Vitamina A80.0mcg9%
Vitamina B60.1mg5%
Vitamina C10.0mg11%
Vitamina D0.1mcg1%
Vitamina E0.4mg3%
Vitamina K5.0mcg4%

Minerals

NutrientQuantitat%VRNSemivida
Calci18.0mg2%
Crom1.0mcg3%
Coure0.1mcg0%
Iode1.0mcg1%
Ferro0.4mg2%
Magnesi12.0mg3%
Manganès0.1mg7%
Molibdè2.0mcg4%
Fòsfor22.0mg3%
Potassi220.0mg5%
Seleni0.5mcg1%
Sodi35.0mg2%
Zinc0.2mg2%

Pera i poma escalfades amb canyella, cardamom, sucre morè i mantega

Una preparació de fruita continguda en què la pera i la poma es couen suaument en un xarop especiat i mantegós fins que són tendres però encara mantenen l'estructura. L'objectiu és la claredat: fruita neta, espècies càlides i un acabat brillant que es manté lleuger en lloc de feixuc. Servit calent, és un plat senzill fet exigent pel control.

Aspectes essencials de la recepta


  • Categoria del plat: Postres de fruita calenta

  • Cuina o origen: Clàssic d'inspiració europea

  • Tipus de plat: Postres

  • Rendiment: 1 ració

  • Mida de la ració: 320 g

  • Temps de preparació: 10 minuts

  • Temps de cocció: 12 minuts

  • Temps total: 22 minuts

  • Dificultat: Fàcil


    • Equip


  • Cassó petit, 16 cm

  • Tapa petita

  • Pelador

  • Ganivet de puntilla

  • Cullera

  • Bol de servei


    • Ingredients


    Fruita


  • Pera, pelada, sense cor i tallada a grills — 150 g

  • Poma, pelada, sense cor i tallada a grills — 120 g


    • Xarop


  • Aigua — 23 g

  • Sucre morè — 15 g

  • Mantega — 10 g

  • Canyella — 1 g

  • Cardamom — 1 g


    • Mètode


  • 1. Poseu l'aigua, el sucre morè, la mantega, la canyella i el cardamom al cassó. Poseu-ho a foc mitjà i remeneu durant 1 minut, just fins que el sucre es dissolgui i la mantega emulsioni en un xarop lleugerament brillant.

  • 2. Afegiu els grills de pera i poma en una sola capa tant com sigui possible. Porteu el líquid a un bull suau, després tapeu i coeu durant 8 minuts a foc baix.

  • 3. Destapeu i continueu la cocció durant 3 a 4 minuts, girant la fruita una vegada, fins que la pera sigui tendra a la vora però encara mantingui la forma i la poma sigui tova sense desfer-se. El xarop ha de cobrir lleugerament la fruita i semblar reduït, no enganxós.

  • 4. Retireu del foc i deixeu reposar 1 minut perquè la fruita s'assenti i el glacejat s'espesseixi lleugerament.


    • Emplatat i servei


    Disposeu la pera i la poma amb cura en un bol de servei calent. Aboqueu el xarop especiat per sobre i al voltant de la fruita perquè cada peça quedi lleugerament lacada en lloc de submergida. Serviu-ho calent, amb la fruita intacta i la salsa clara i fragant.

    Notes professionals


  • Manteniu un bull molt suau; una ebullició ràpida trencarà la fruita i enterbolirà el xarop.

  • La pera ha de continuar sent el component més ferm, amb la poma una mica més tova per crear contrast.

  • Si el xarop es redueix massa, retireu immediatament el cassó del foc per preservar un glacejat flexible.
    • VegetarianaSense glutenEquilibrada
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