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Hruška in jabolko, poširana v rjavem maslu, cimetu in kardamomu

Hruška in jabolko, poširana v rjavem maslu, cimetu in kardamomu
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Hranilne vrednosti

Na porcijo 320 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 290 kcal
14% DV
Skupne maščobe 11.0g
17% DV
Enkrat nenasičene maščobe3.0g
Večkrat nenasičene maščobe0.5g
Nasičene maščobe7.0g
Skupni ogljikovi hidrati 48.0g
16% DV
Prehranske vlaknine7.0g
Škrob1.0g
Sladkorji34.0g
Beljakovine 1.0g
2% DV
Rastlinske beljakovine1.0g

O tem

Mehko kuhana hruška in jabolko, začinjena s toplimi začimbami, rjavim sladkorjem in malo masla.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.0mcg3%
Holin8.0mg1%
Folna kislina12.0mcg3%
Niacin0.3mg2%
Pantotenska kislina0.2mg4%
Riboflavin0.0mg2%
Tiamin0.0mg3%
Vitamin A55.0mcg6%
Vitamin B60.1mg5%
Vitamin C10.0mg11%
Vitamin D0.1mcg1%
Vitamin E0.4mg3%
Vitamin K4.0mcg3%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij18.0mg2%
Krom1.0mcg3%
Baker0.1mcg0%
Železo0.4mg2%
Magnezij12.0mg3%
Mangan0.1mg5%
Molibden2.0mcg4%
Fosfor20.0mg3%
Kalij220.0mg5%
Selen0.5mcg1%
Natrij35.0mg2%
Cink0.2mg2%

Hruška in jabolko, poširana v rjavem maslu, cimetu in kardamomu

Uvodna opomba


To je zadržana sadna sladica, pri kateri se hruška in jabolko kuhata le toliko, da se zmehčata, ne da bi izgubila obliko. Rjavi sladkor, cimet in kardamom dajo sirupu toplino in globino, medtem ko maslo zaokroži zaključek z nežno bogatostjo. Rezultat mora biti sijoč, aromatičen in uravnotežen, s sadjem, ki je mehko, vendar ostane celo.

Osnovne informacije o receptu


  • Kategorija jedi: Topla sadna sladica

  • Kuhinja ali izvor: Klasično evropsko navdahnjeno

  • Vrsta obroka: Sladica

  • Količina: 1 porcija

  • Velikost porcije: 320 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 15 minut

  • Skupni čas: 25 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Majhna kozica

  • Lupilec

  • Nož za lupljenje

  • Deska za rezanje

  • Žlica, odporna na vročino

  • Majhna servirna skleda ali plitev krožnik


    • Sestavine



    Sadje in osnova za poširanje


  • Hruška, olupljena, brez peščišča in narezana na enakomerne krhlje: 150 g

  • Jabolko, olupljeno, brez peščišča in narezano na enakomerne krhlje: 120 g

  • Voda: 23 g

  • Rjavi sladkor: 15 g

  • Maslo: 10 g

  • Cimet: 1 g

  • Kardamom: 1 g


    • Postopek


  • 1. V majhno kozico dajte vodo, rjavi sladkor, maslo, cimet in kardamom. Postavite na srednji ogenj in mešajte 1 do 2 minuti, le toliko, da se sladkor raztopi in se maslo emulgira v gladek, dišeč sirup.


  • 2. Dodajte krhlje hruške in jabolka, čim bolj v eni plasti. Tekočino nežno zavrite, nato zmanjšajte ogenj na nizkega. Kuhajte 10 do 12 minut in sadje enkrat ali dvakrat obrnite, dokler krhlji ob robovih niso mehki, vendar še vedno ohranijo obliko, sirup pa sadje rahlo obda.


  • 3. Za kratek čas povečajte ogenj za 1 do 2 minuti in z žlico prelivajte sirup čez sadje, dokler tekočina ne postane sijoča in se rahlo zgosti. Sadje mora biti voljno, aromatično in enakomerno glazirano, ne razkuhano.


  • 4. Odstavite z ognja in pustite stati 2 minuti, da se sirup umiri in se lepo oprime sadja.


    • Serviranje in postrežba


    Krhlje hruške in jabolka lepo razporedite v plitvo skledo ali na krožnik. Topel sirup s cimetom in kardamomom prelijte po sadju in okoli njega, tako da se glazura rahlo nabere na dnu, namesto da bi sadje prekrila. Postrezite toplo, tako da je sadje vidno in je zaključek uglajen.

    Strokovne opombe


  • Vrenje naj bo nežno; močno vretje bo sadje razpokalo, preden se sirup pravilno reducira.

  • Končna tekstura mora biti mehka in voljna ob robu, z jasno izraženo, nepoškodovano sredico.

  • Reducirajte le toliko, da je sirup rahlo sijoč; prekomerna redukcija bo jed naredila težko in presladko.
    • VegetarijanskaBrez glutenaUravnotežena
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