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Jesenske poširane hruške in jabolko s cimetom, kardamomom in rjavim maslom

Jesenske poširane hruške in jabolko s cimetom, kardamomom in rjavim maslom
Zabeležil uporabnik @hokkaido | 0 uporabnikom je bila ta hrana všeč | 0 uporabnikov je shranilo to hrano

Hranilne vrednosti

Na porcijo 320 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 260 kcal
13% DV
Skupne maščobe 9.0g
14% DV
Enkrat nenasičene maščobe2.2g
Večkrat nenasičene maščobe0.4g
Nasičene maščobe5.5g
Skupni ogljikovi hidrati 44.0g
15% DV
Prehranske vlaknine6.0g
Škrob2.0g
Sladkorji31.0g
Beljakovine 1.0g
2% DV
Živalske 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%
Riboflavin0.0mg3%
Tiamin0.0mg3%
Vitamin A90.0mcg10%
Vitamin B60.1mg5%
Vitamin C10.0mg11%
Vitamin D0.1mcg1%
Vitamin E0.5mg3%
Vitamin K4.0mcg3%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij28.0mg3%
Krom1.0mcg3%
Baker0.1mcg0%
Jod1.0mcg1%
Železo0.5mg3%
Magnezij18.0mg4%
Mangan0.1mg7%
Molibden2.0mcg4%
Fosfor22.0mg3%
Kalij220.0mg5%
Selen0.4mcg1%
Natrij55.0mg2%
Cink0.2mg2%

Jesenska poširana hruška in jabolko s cimetom, kardamomom in rjavim maslom

Uvodna opomba


To je zadržana sadna sladica, pri kateri hruška ostane voljna, jabolko ohrani rahlo strukturo, sirup pa nosijo tople začimbe in rjavi sladkor. Maslo zaključku doda tiho globino ter zaokroži sadje, ne da bi zameglilo njegovo jasnost. Jed mora delovati natančno, dišeče in uravnoteženo, pri čemer je vsak element razločen, a hkrati popolnoma povezan.

Osnovne informacije o receptu


  • Kategorija jedi: Sladica iz poširanega sadja

  • Kulinarika ali izvor: po evropskem navdihu

  • Vrsta obroka: Sladica

  • Količina: 1 porcija

  • Velikost porcije: 320 g

  • Čas priprave: 10 minut

  • Čas kuhanja: 18 minut

  • Skupni čas: 28 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Majhna kozica, 16 cm

  • Majhen pokrov ali krog iz peki papirja

  • Fino strgalo ali možnar in tolkač

  • Majhna servirna skledica ali plitev desertni krožnik


    • Sestavine


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

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

  • Rjavi sladkor: 15 g

  • Maslo: 10 g

  • Cimet: 1 g

  • Kardamom: 1 g

  • Voda: 23 g


    • Postopek


  • 1. V kozico dajte vodo, rjavi sladkor, cimet in kardamom. Postavite na srednji ogenj in mešajte le toliko časa, da se sladkor raztopi, približno 1 minuto. Tekočina mora postati dišeča in rahlo obarvana, brez vidnih kristalov.

  • 2. Najprej dodajte krhlje hruške, nato krhlje jabolka. Tekočino segrejte do zelo nežnega vrenja, nato zmanjšajte ogenj na nizko. Pokrijte s pokrovom ali krogom iz peki papirja in poširajte 10 do 12 minut, sadje pa enkrat obrnite na polovici časa. Sadje mora biti mehko ob robovih, vendar še vedno ohraniti obliko.

  • 3. Odkrijte in kuhajte še 2 do 4 minute, da se sirup nekoliko reducira in sadje prevleče s sijočim leskom. Sadje mora biti povsem mehko, vendar ne razpadajoče, sirup pa se mora rahlo oprijeti žlice.

  • 4. Odstavite kozico z ognja in dodajte maslo. Nežno zavrtite ali premešajte, dokler se maslo popolnoma ne emulgira v sirup in omaka ne postane gladka ter svilnata, približno 30 sekund.

  • 5. Pred serviranjem pustite sadje stati v toplem sirupu 2 minuti. Tako se okus umiri, glazura pa se enakomerno usede po sadju.


    • Serviranje


    Krhlje hruške in jabolka lepo razporedite v servirno skledico ali plitev krožnik. Topel začinjen sirup prelijte po sadju in okoli njega, tako da krhlji ostanejo vidni in rahlo lakirani. Postrezite toplo; sadje naj bo mehko, omaka pa sijoča, vendar ne težka.

    Strokovne opombe


  • Tekočino za poširanje ohranjajte tik pod vreliščem; močno vrenje bo sadje razpokalo in zmotnilo bistrost sirupa.

  • Če so kosi podobne velikosti, hruško dodajte pred jabolkom, saj hruška navadno potrebuje nekoliko daljše poširanje, da doseže enako mehkobo.

  • Maslo je treba vmešati po odstavitvi z ognja, da se ohrani čist, svilnat zaključek.
    • VegetarijanskaBrez glutenaUravnotežena
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