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Poširana kruška i jabuka sa smeđim šećerom, maslacem, cimetom i kardamomom

Poširana kruška i jabuka sa smeđim šećerom, maslacem, cimetom i kardamomom
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Nutritivne vrijednosti

Po porciji od 320 g

% dnevne vrijednosti na temelju prehrane od 2000 kcal

Kalorije 260 kcal
13% DV
Ukupne masti 10.0g
15% DV
Mononezasićene masti2.5g
Polinezasićene masti0.4g
Zasićene masti6.0g
Ukupni ugljikohidrati 42.0g
14% DV
Vlakna6.0g
Škrob1.0g
Šećeri34.0g
Proteini 1.0g
2% DV
Biljni proteini1.0g

O proizvodu

Meko kuhana kruška i jabuka aromatizirane cimetom i kardamomom, dovršene smeđim šećerom i maslacem.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluživot
Biotin (B7)1.0mcg3%
Kolin8.0mg1%
Folat (B9)18.0mcg5%
Niacin (B3)0.3mg2%
Pantotenska kiselina (B5)0.2mg4%
Riboflavin (B2)0.0mg2%
Tiamin (B1)0.1mg4%
Vitamin A120.0mcg13%
Vitamin B60.1mg5%
Vitamin C8.0mg9%
Vitamin D0.1mcg1%
Vitamin E0.7mg5%
Vitamin K5.0mcg4%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij18.0mg2%
Krom1.0mcg3%
Bakar0.1mcg0%
Željezo0.4mg2%
Magnezij12.0mg3%
Mangan0.1mg7%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalij210.0mg4%
Selen0.5mcg1%
Natrij35.0mg2%
Cink0.2mg2%

Poširana kruška i jabuka sa smeđim šećerom, maslacem, cimetom i kardamomom

Uvodna napomena


Ovo je suzdržan voćni desert u kojem kruška daje miris i mekoću, dok jabuka donosi strukturu i svježinu. Nježno poširanje koncentrira voće bez da ga učini teškim, a začini ostaju prisutni, ali odmjereni. Maslac na kraju daje sirupu tihi sjaj i puniji okus.

Osnovne informacije o receptu


  • Kategorija jela: Voćni desert

  • Kuhinja ili podrijetlo: Nadahnuto europskom kuhinjom

  • Vrsta slijeda: Desert

  • Prinos: 1 porcija

  • Veličina porcije: 320 g

  • Vrijeme pripreme: 10 minuta

  • Vrijeme kuhanja: 18 minuta

  • Ukupno vrijeme: 28 minuta

  • Težina: Lako


    • Oprema


  • Sauté tava od 20 cm s poklopcem

  • Mali nož

  • Daska za rezanje

  • Digitalna vaga

  • Mala žlica

  • Tanjur za posluživanje ili plitka zdjelica


    • Sastojci


    Voće


  • Kruška, oguljena, očišćena od jezgre i narezana na 4 kriške: 140 g

  • Jabuka, oguljena, očišćena od jezgre i narezana na 4 kriške: 120 g


    • Sirup za poširanje


  • Voda: 32 g

  • Smeđi šećer: 15 g

  • Maslac: 10 g

  • Mljeveni cimet: 2 g

  • Mljeveni kardamom: 1 g


    • Postupak


  • 1. Stavite vodu, smeđi šećer, maslac, cimet i kardamom u sauté tavu. Zagrijavajte na srednje jakoj vatri i dovedite do laganog vrenja, miješajući samo dok se šećer ne otopi i maslac potpuno ne emulgira, oko 2 minute. Tekućina treba mirisati toplo začinjeno i izgledati sjajno, ne masno.


  • 2. Dodajte kriške kruške i jabuke u jednom sloju, ako je moguće. Poklopite i poširajte na laganoj vatri 12 do 15 minuta, okrećući voće jednom na polovici vremena. Voće treba ravnomjerno omekšati, zadržati oblik i lako popustiti pod vrhom noža bez raspadanja.


  • 3. Uklonite poklopac i nastavite kuhati još 2 do 3 minute, prelijevajući voće sirupom dok se lagano reducira. Sirup treba lagano obložiti stražnju stranu žlice i prianjati kao tanka glazura.


  • 4. Premjestite voće na tanjur za posluživanje ili u plitku zdjelicu. Žlicom prelijte preostali sirup preko i oko voća, pazeći da prezentacija ostane čista i uredna.


    • Serviranje i posluživanje


    Složite kriške kruške i jabuke u urednu, preklopljenu liniju ili kompaktan lepezasti raspored. Žlicom rasporedite reducirani sirup oko baze i malo preko vrha, suzdržano, kako bi voće ostalo u središtu pažnje. Poslužite toplo, dok je voće mekano, a sirup mirisan, uravnotežen i blago sjajan.

    Profesionalne napomene


  • Nakon dodavanja voća držite vatru niskom; jako vrenje razbit će kriške i zamutiti sirup.

  • Desert je najbolji kada je kruška podatna, a jabuka još zadržava blagu strukturnu čvrstoću.

  • Reducirajte sirup samo toliko da glazira; pretjerana redukcija učinit će završetak ljepljivim umjesto profinjenim.
    • VegetarijanskaBez glutenaUravnotežena
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