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Poširana kruška i jabuka sa smeđim šećerom, maslacem i toplim začinima

Poširana kruška i jabuka sa smeđim šećerom, maslacem i toplim začinima
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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 masti6.2g
Ukupni ugljikohidrati 42.0g
14% DV
Vlakna6.0g
Škrob1.0g
Šećeri33.0g
Proteini 1.0g
2% DV
Biljni proteini1.0g

O proizvodu

Meko kuhana kruška i jabuka začinjene cimetom i kardamomom, lagano zaslađene smeđim šećerom i dovršene 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)0.0mg3%
Vitamin A80.0mcg9%
Vitamin B120.1mcg4%
Vitamin B60.1mg5%
Vitamin C9.0mg10%
Vitamin D0.1mcg1%
Vitamin E0.4mg3%
Vitamin K4.0mcg3%

Minerali

NutrijentKoličinaDV%Poluživot
Kalcij18.0mg2%
Krom1.0mcg3%
Bakar0.1mcg0%
Jod1.0mcg1%
Željezo0.5mg3%
Magnezij12.0mg3%
Mangan0.1mg5%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalij210.0mg4%
Selen0.5mcg1%
Natrij55.0mg2%
Cink0.2mg2%

Poširana kruška i jabuka sa smeđim šećerom, maslacem i toplim začinima

Uvodna napomena


Ovo je suzdržan, starinski desert uzdignut preciznošću. Voće se nježno pošira dok ne omekša, ali ostane cijelo, a zatim se prelije laganim, začinjenim sirupom koji nosi tihu dubinu smeđeg šećera i maslaca. Posluženo toplo, treba imati čist, mirisan i zaokružen 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: 15 minuta

  • Ukupno vrijeme: 25 minuta

  • Težina pripreme: Lako


  • Oprema


  • Mali lonac, 16 cm

  • Oštar nož

  • Daska za rezanje

  • Žlica otporna na toplinu

  • Mala zdjelica za posluživanje ili plitki tanjur


  • Sastojci


    Voće


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

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


  • Sirup


  • Voda: 33 g

  • Smeđi šećer: 15 g

  • Maslac: 10 g

  • Cimet: 1 g

  • Kardamom: 1 g


  • Postupak


  • 1. Stavite vodu, smeđi šećer, maslac, cimet i kardamom u mali lonac na srednje jakoj vatri. Miješajte samo dok se šećer ne otopi, a maslac potpuno ne rastopi, 2 do 3 minute. Tekućina treba biti glatka, mirisna i lagano sjajna.

  • 2. Dodajte kriške kruške i jabuke u jednom sloju, ako je moguće. Zakuhajte do laganog vrenja, zatim smanjite vatru na nisku. Djelomično poklopite i poširajte 8 do 10 minuta, okrećući voće jednom na polovici vremena.

  • 3. Nastavite kuhati dok voće ne omekša po rubovima, ali i dalje zadrži oblik, a sirup ne postane malo gušći i ne obloži stražnju stranu žlice. Voće treba lako popuštati pod nožem, a da se ne raspada.

  • 4. Maknite s vatre i ostavite da odstoji 2 minute kako bi se okusi slegnuli, a sirup ravnomjerno prionuo uz voće.


  • Serviranje i posluživanje


    Rasporedite voće uredno u plitku zdjelicu ili na tanjur, zatim žlicom prelijte topli začinjeni sirup preko i oko njega. Završna prezentacija treba biti kompaktna i promišljena, s vidljivim voćem koje je lagano glazirano, a ne uronjeno.

    Profesionalne napomene


    Koristite voće slične zrelosti kako bi kruška i jabuka istodobno postigle jednaku teksturu. Održavajte samo vrlo lagano vrenje; jako ključanje razbit će voće i zamutiti sirup. Jelo je najbolje kada sirup ostane lagan, a voće zadrži čist, jasan oblik.
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