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Kruška i jabuka poširane u smeđem maslacu, cimetu i kardamomu

Kruška i jabuka poširane u smeđem maslacu, cimetu i kardamomu
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Nutritivne vrijednosti

Po porciji od 300 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 255 kcal
13% DV
Ukupne masti 9.0g
14% DV
Mononezasićene masti2.2g
Polinezasićene masti0.4g
Zasićene masti5.5g
Ukupni ugljikohidrati 45.0g
15% DV
Vlakna6.0g
Škrob1.0g
Šećeri35.0g
Proteini 1.0g
2% DV
Životinjski proteini0.5g
Biljni proteini0.5g

O proizvodu

Mekani komadi kruške i jabuke kuhani su s toplim začinima, smeđim šećerom i malo maslaca.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)1.0mcg3%
Kolin8.0mg1%
Folat (B9)12.0mcg3%
Niacin (B3)0.3mg2%
Pantotenska kiselina (B5)0.2mg4%
Riboflavin (B2)0.0mg2%
Tiamin (B1)0.0mg3%
Vitamin A90.0mcg10%
Vitamin B120.0mcg1%
Vitamin B60.1mg5%
Vitamin C8.0mg9%
Vitamin D0.1mcg1%
Vitamin E0.6mg4%
Vitamin K4.0mcg3%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij18.0mg2%
Krom1.0mcg3%
Bakar0.1mcg0%
Jod1.0mcg1%
Željezo0.4mg2%
Magnezij12.0mg3%
Mangan0.1mg5%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalij210.0mg4%
Selen0.5mcg1%
Natrij35.0mg2%
Cink0.2mg2%

Kruška i jabuka poširane u smeđem maslacu, cimetu i kardamomu

Uvod



Ovo je suzdržan voćni desert u kojem se slatkoća kruške i jabuke prožima začinjenim sirupom i dovršava tihim bogatstvom maslaca. Ova metoda čuva oblik voća, a istodobno ga omekšava do nježne, podatne teksture. Okus treba biti topao, jasan i uravnotežen, sa začinima koji su prisutni, ali nikada dominantni.

Osnovne informacije o receptu



  • Kategorija jela: Topli voćni desert

  • Kuhinja ili podrijetlo: Klasično europski nadahnuto

  • Vrsta slijeda: Desert

  • Prinos: 1 porcija

  • Veličina porcije: 300 g

  • Vrijeme pripreme: 8 minuta

  • Vrijeme kuhanja: 12 minuta

  • Ukupno vrijeme: 20 minuta

  • Težina: Lako


    • Oprema



  • Mali lonac, 16 cm

  • Mali poklopac

  • Fini ribež ili mužar i tučak

  • Žlica otporna na toplinu

  • Zdjela za posluživanje


    • Sastojci



    Voće i osnova za poširanje


  • Kruška, oguljena, očišćena od jezgre i narezana na jednake kriške — 120 g

  • Jabuka, oguljena, očišćena od jezgre i narezana na jednake kriške — 120 g

  • Voda — 33 g

  • Smeđi šećer — 15 g

  • Maslac — 10 g

  • Cimet, fino mljeven — 1 g

  • Kardamom, fino mljeven — 1 g


    • Postupak



  • 1. Stavite vodu, smeđi šećer, maslac, cimet i kardamom u lonac. Stavite na srednju vatru i lagano miješajte 1 do 2 minute, samo dok se šećer ne otopi, a maslac ne rastopi u gladak, mirisan sirup.


  • 2. Dodajte kriške kruške i jabuke u što je moguće više jednom sloju. Pustite da tekućina vrlo lagano zakuha, zatim poklopite i kuhajte 6 minuta.


  • 3. Uklonite poklopac i pažljivo okrenite voće. Nastavite kuhati nepoklopljeno 4 do 6 minuta, povremeno prelijevajući sirup preko voća, dok kriške ne omekšaju, ali i dalje zadrže oblik, a tekućina se ne reducira u sjajnu glazuru.


  • 4. Maknite s vatre i ostavite da odstoji 1 minutu. Voće treba biti mekano na rubovima, cjelovito u sredini i obloženo tankim, sjajnim začinskim sirupom, a ne rijetkom tekućinom.


    • Serviranje i posluživanje



    Složite kriške kruške i jabuke uredno u toplu zdjelu za posluživanje. Žlicom prelijte reducirani sirup preko voća tako da ga prekrije laganim, ravnomjernim sjajem. Poslužite odmah, dok je voće još toplo i začini ostaju izraženi.

    Profesionalne napomene



  • Održavajte vrlo lagano vrenje; jako ključanje će raspasti voće prije nego što se sirup pravilno reducira.

  • Voće treba ostati jasno oblikovano, s teksturom mekanom na žlicu i bez raspadanja.

  • Reducirajte samo do lagane glazure; ako sirup postane težak, jelo gubi svoju jasnoću.
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