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Poširana hruška in jabolko z rjavim sladkorjem, maslom in toplimi začimbami

Poširana hruška in jabolko z rjavim sladkorjem, maslom in toplimi začimbami
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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 maščobe6.2g
Skupni ogljikovi hidrati 42.0g
14% DV
Prehranske vlaknine6.0g
Škrob1.0g
Sladkorji33.0g
Beljakovine 1.0g
2% DV
Rastlinske beljakovine1.0g

O tem

Mehko kuhana hruška in jabolko, začinjena s cimetom in kardamomom, rahlo sladkana z rjavim sladkorjem in dokončana z maslom.

Sestavine

Vitamini in minerali

Vitamini

HraniloKoličinaDV%Razpolovna doba
Biotin1.0mcg3%
Holin8.0mg1%
Folna kislina18.0mcg5%
Niacin0.3mg2%
Pantotenska kislina0.2mg4%
Riboflavin0.0mg2%
Tiamin0.0mg3%
Vitamin A80.0mcg9%
Vitamin B120.1mcg4%
Vitamin B60.1mg5%
Vitamin C9.0mg10%
Vitamin D0.1mcg1%
Vitamin E0.4mg3%
Vitamin K4.0mcg3%

Minerali

HraniloKoličinaDV%Razpolovna doba
Kalcij18.0mg2%
Krom1.0mcg3%
Baker0.1mcg0%
Jod1.0mcg1%
Železo0.5mg3%
Magnezij12.0mg3%
Mangan0.1mg5%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalij210.0mg4%
Selen0.5mcg1%
Natrij55.0mg2%
Cink0.2mg2%

Poširana hruška in jabolko z rjavim sladkorjem, maslom in toplimi začimbami

Uvodna opomba


To je zadržana, staromodna sladica, povzdignjena z natančnostjo. Sadje je nežno poširano do mehkega, vendar ostane celo, nato pa prevlečeno z lahkim, začinjenim sirupom, ki nosi tiho globino rjavega sladkorja in masla. Postreženo toplo mora biti okus čistega, dišečega in zaokroženega.

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: 15 minut

  • Skupni čas: 25 minut

  • Zahtevnost: Enostavno


    • Oprema


  • Majhna kozica, 16 cm

  • Oster nož

  • Deska za rezanje

  • Žlica, odporna na vročino

  • Majhna servirna skledica ali plitev krožnik


    • Sestavine


    Sadje


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

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


    • Sirup


  • Voda: 33 g

  • Rjavi sladkor: 15 g

  • Maslo: 10 g

  • Cimet: 1 g

  • Kardamom: 1 g


    • Postopek


  • 1. V majhno kozico na srednjem ognju dajte vodo, rjavi sladkor, maslo, cimet in kardamom. Mešajte le toliko časa, da se sladkor raztopi in se maslo popolnoma stopi, 2 do 3 minute. Tekočina mora biti gladka, dišeča in rahlo sijoča.

  • 2. Dodajte krhlje hruške in jabolka, po možnosti v eni plasti. Tekočino nežno zavrite, nato zmanjšajte ogenj na nizko temperaturo. Delno pokrijte in poširajte 8 do 10 minut, sadje pa enkrat obrnite na polovici časa.

  • 3. Nadaljujte s kuhanjem, dokler sadje ob robovih ni mehko, vendar še vedno ohranja obliko, sirup pa se nekoliko zgosti in prevleče hrbtno stran žlice. Sadje se mora nožu zlahka vdati, ne da bi razpadlo.

  • 4. Odstavite z ognja in pustite stati 2 minuti, da se okusi umirijo in se sirup enakomerno oprime sadja.


    • Serviranje in postrežba


    Sadje lepo razporedite v plitvo skledo ali na krožnik, nato pa čez in okoli njega prelijte topel začinjen sirup. Končna predstavitev mora biti kompaktna in premišljena, tako da je sadje vidno in rahlo glazirano, ne pa potopljeno.

    Strokovne opombe


    Uporabite sadje podobne zrelosti, da bosta hruška in jabolko dosegla enako teksturo hkrati. Vzdržujte le komaj opazno vretje; močno vrenje bo sadje razbilo in zmotnilo bistrost sirupa. Jed je najboljša, ko sirup ostane lahek in sadje ohrani čisto, jasno obliko.
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