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Poširana hruška in jabolko z rjavim sladkorjem, maslom, cimetom in kardamomom

Poširana hruška in jabolko z rjavim sladkorjem, maslom, cimetom in kardamomom
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Hranilne vrednosti

Na porcijo 320 g

% dnevne vrednosti na podlagi prehrane z 2000 kcal

Kalorije 260 kcal
13% DV
Skupne maščobe 10.0g
15% DV
Enkrat nenasičene maščobe2.5g
Večkrat nenasičene maščobe0.4g
Nasičene maščobe6.0g
Skupni ogljikovi hidrati 42.0g
14% DV
Prehranske vlaknine6.0g
Škrob1.0g
Sladkorji34.0g
Beljakovine 1.0g
2% DV
Rastlinske beljakovine1.0g

O tem

Mehko poširana hruška in jabolko s cimetom in kardamomom, zaključena z rjavim sladkorjem in maslom.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.0mcg3%
Holin8.0mg1%
Folna kislina18.0mcg5%
Niacin0.3mg2%
Pantotenska kislina0.2mg4%
Riboflavin0.0mg2%
Tiamin0.1mg4%
Vitamin A120.0mcg13%
Vitamin B60.1mg5%
Vitamin C8.0mg9%
Vitamin D0.1mcg1%
Vitamin E0.7mg5%
Vitamin K5.0mcg4%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij18.0mg2%
Krom1.0mcg3%
Baker0.1mcg0%
Železo0.4mg2%
Magnezij12.0mg3%
Mangan0.1mg7%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalij210.0mg4%
Selen0.5mcg1%
Natrij35.0mg2%
Cink0.2mg2%

Poširana hruška in jabolko z rjavim sladkorjem, maslom, cimetom in kardamomom

Uvodna opomba


To je zadržana sadna sladica, pri kateri hruška prispeva aromo in mehkobo, medtem ko jabolko doda strukturo in svežino. Nežno poširanje skoncentrira sadje, ne da bi postalo težko, začimbe pa ostanejo prisotne, vendar uravnotežene. Maslo na koncu sirupu doda diskreten sijaj in polnejši okus.

Osnovne informacije o receptu


  • Kategorija jedi: Sadna sladica

  • Kuhinja 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


  • 20 cm ponev za sotiranje s pokrovom

  • Majhen nož

  • Deska za rezanje

  • Digitalna tehtnica

  • Majhna žlica

  • Krožnik za serviranje ali plitva skleda


    • Sestavine


    Sadje


  • Hruška, olupljena, brez peščišča in narezana na 4 krhlje: 140 g

  • Jabolko, olupljeno, brez peščišča in narezano na 4 krhlje: 120 g


    • Sirup za poširanje


  • Voda: 32 g

  • Rjavi sladkor: 15 g

  • Maslo: 10 g

  • Mleti cimet: 2 g

  • Mleti kardamom: 1 g


    • Postopek


  • 1. V ponev za sotiranje dajte vodo, rjavi sladkor, maslo, cimet in kardamom. Postavite na srednji ogenj in zavrite do rahlega vrenja, pri tem mešajte le toliko, da se sladkor raztopi in se maslo popolnoma emulgira, približno 2 minuti. Tekočina mora dišati toplo začinjeno in biti videti sijoča, ne mastna.


  • 2. Dodajte krhlje hruške in jabolka, po možnosti v eni plasti. Pokrijte in poširajte na nizkem ognju 12 do 15 minut, sadje pa enkrat obrnite na polovici časa. Sadje se mora enakomerno zmehčati, ohraniti obliko in se zlahka vdati pod konico noža, ne da bi razpadlo.


  • 3. Odstranite pokrov in kuhajte še 2 do 3 minute, medtem ko sadje prelivate s sirupom, da se ta rahlo reducira. Sirup mora rahlo prekriti hrbtno stran žlice in se oprijeti v tanki glazuri.


  • 4. Sadje prenesite na krožnik za serviranje ali v plitvo skledo. Preostali sirup z žlico prelijte po sadju in okoli njega, pri tem pa naj bo postrežba čista in urejena.


    • Serviranje in postrežba


    Krhlje hruške in jabolka razporedite v urejeno, prekrivajočo se linijo ali kompakten pahljačast vzorec. Reducirani sirup zmerno nalijte okoli osnove in po vrhu, tako da sadje ostane v središču pozornosti. Postrezite toplo, ko je sadje mehko, sirup pa dišeč, uravnotežen in rahlo sijoč.

    Strokovne opombe


  • Ko dodate sadje, naj bo ogenj nizek; močno vrenje bo krhlje razbilo in zmotnilo sirup.

  • Sladica je najboljša, ko je hruška voljna, jabolko pa še vedno ohrani rahlo strukturno čvrstost.

  • Sirup reducirajte le toliko, da glazira; pretirana redukcija bo zaključek naredila lepljiv namesto prefinjen.
    • VegetarijanskaBrez glutenaUravnotežena
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