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Poširana kruška i jabuka sa cimetom, kardamomom, smeđim šećerom i puterom

Poširana kruška i jabuka sa cimetom, kardamomom, smeđim šećerom i puterom
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Nutritivne vrednosti

Po porciji od 320 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 245 kcal
12% DV
Ukupne masti 8.0g
12% DV
Mononezasićene masti2.0g
Polinezasićene masti0.5g
Zasićene masti5.0g
Ukupni ugljeni hidrati 43.0g
14% DV
Vlakna6.0g
Skrob1.0g
Šećeri34.0g
Proteini 1.0g
2% DV
Biljni proteini1.0g

O proizvodu

Mekana poširana kruška i jabuka kuvane su sa toplim začinima, smeđim šećerom i malo putera.

Sastojci

Vitamini i minerali

Vitamini

NutrijentKoličinaDV%Poluvreme
Biotin (B7)1.0mcg3%
Holin8.0mg1%
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 B60.1mg5%
Vitamin C10.0mg11%
Vitamin D0.1mcg1%
Vitamin E0.4mg3%
Vitamin K5.0mcg4%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum18.0mg2%
Hrom1.0mcg3%
Bakar0.1mcg0%
Jod1.0mcg1%
Gvožđe0.4mg2%
Magnezijum12.0mg3%
Mangan0.1mg7%
Molibden2.0mcg4%
Fosfor22.0mg3%
Kalijum220.0mg5%
Selen0.5mcg1%
Natrijum35.0mg2%
Cink0.2mg2%

Poširana kruška i jabuka sa cimetom, kardamomom, smeđim šećerom i puterom

Uzdržana priprema voća u kojoj se kruška i jabuka lagano kuvaju u začinjenom, puterastom sirupu dok ne omekšaju, ali i dalje zadrže strukturu. Cilj je jasnoća: čisto voće, topli začini i sjajan završetak koji ostaje lagan, a ne težak. Posluženo toplo, ovo je jednostavno jelo koje preciznost čini presudnom.

Osnovne informacije o receptu


  • Kategorija jela: Topli voćni desert

  • Kuhinja ili poreklo: Klasično, evropski inspirisano

  • Vrsta obroka: Desert

  • Prinos: 1 porcija

  • Veličina porcije: 320 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 12 minuta

  • Ukupno vreme: 22 minuta

  • Težina: Lako


    • Oprema


  • Mala šerpa, 16 cm

  • Mali poklopac

  • Ljuštilica

  • Nožić za guljenje

  • Kašika

  • Činija za serviranje


    • Sastojci


    Voće


  • Kruška, oljuštena, očišćena od sredine i isečena na kriške — 150 g

  • Jabuka, oljuštena, očišćena od sredine i isečena na kriške — 120 g


    • Sirup


  • Voda — 23 g

  • Smeđi šećer — 15 g

  • Puter — 10 g

  • Cimet — 1 g

  • Kardamom — 1 g


    • Postupak


  • 1. Stavite vodu, smeđi šećer, puter, cimet i kardamom u šerpu. Stavite na srednju temperaturu i mešajte 1 minut, tek toliko da se šećer rastvori, a puter emulguje u blago sjajan sirup.

  • 2. Dodajte kriške kruške i jabuke u što je moguće više jednom sloju. Dovedite tečnost do laganog vrenja, zatim poklopite i kuvajte 8 minuta na tihoj vatri.

  • 3. Otklopite i nastavite da kuvate još 3 do 4 minuta, okrećući voće jednom, dok kruška ne omekša po ivicama, ali i dalje zadržava oblik, a jabuka ne bude mekana bez raspadanja. Sirup treba blago da obloži voće i da deluje redukovano, ne lepljivo.

  • 4. Sklonite sa vatre i ostavite da odstoji 1 minut kako bi se voće smirilo, a glazura blago stegla.


    • Serviranje i posluživanje


    Rasporedite krušku i jabuku uredno u toplu činiju za serviranje. Kašikom prelijte začinjeni sirup preko i oko voća tako da svaki komad bude lagano glaziran, a ne potopljen. Poslužite toplo, sa netaknutim voćem i bistrim, mirisnim sosom.

    Profesionalne napomene


  • Održavajte lagano vrenje; jako ključanje će raspasti voće i zamutiti sirup.

  • Kruška treba da ostane čvršća komponenta, dok jabuka treba da bude nešto mekša radi kontrasta.

  • Ako se sirup previše redukuje, odmah sklonite šerpu sa vatre kako biste sačuvali podatnu glazuru.
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