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

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

Po porciji od 320 g

% dnevne vrednosti na osnovu ishrane od 2000 kcal

Kalorije 260 kcal
13% DV
Ukupne masti 10.0g
15% DV
Mononezasićene masti2.5g
Polinezasićene masti0.4g
Zasićene masti6.0g
Ukupni ugljeni hidrati 42.0g
14% DV
Vlakna6.0g
Skrob1.0g
Šećeri34.0g
Proteini 1.0g
2% DV
Biljni proteini1.0g

O proizvodu

Meko kuvane kruška i jabuka aromatizovane cimetom i kardamomom, završene smeđim šećerom i puterom.

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)0.1mg4%
Vitamin A120.0mcg13%
Vitamin B60.1mg5%
Vitamin C8.0mg9%
Vitamin D0.1mcg1%
Vitamin E0.7mg5%
Vitamin K5.0mcg4%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum18.0mg2%
Hrom1.0mcg3%
Bakar0.1mcg0%
Gvožđe0.4mg2%
Magnezijum12.0mg3%
Mangan0.1mg7%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalijum210.0mg4%
Selen0.5mcg1%
Natrijum35.0mg2%
Cink0.2mg2%

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

Uvodna napomena


Ovo je uzdržan voćni desert u kojem kruška daje miris i mekoću, dok jabuka donosi strukturu i svežinu. Nežno poširanje koncentriše voće bez da ga učini teškim, a začini ostaju prisutni, ali odmereni. Puter na kraju daje sirupu diskretan sjaj i puniji ukus.

Osnovne informacije o receptu


  • Kategorija jela: Voćni desert

  • Kuhinja ili poreklo: Inspirisano evropskom kuhinjom

  • Vrsta obroka: Desert

  • Prinos: 1 porcija

  • Veličina porcije: 320 g

  • Vreme pripreme: 10 minuta

  • Vreme kuvanja: 18 minuta

  • Ukupno vreme: 28 minuta

  • Težina: Lako


    • Oprema


  • Tiganj za sotiranje od 20 cm sa poklopcem

  • Mali nož

  • Daska za sečenje

  • Digitalna vaga

  • Mala kašika

  • Tanjir za serviranje ili plitka činija


    • Sastojci


    Voće


  • Kruška, oljuštena, očišćena od sredine i isečena na 4 kriške: 140 g

  • Jabuka, oljuštena, očišćena od sredine i isečena na 4 kriške: 120 g


    • Sirup za poširanje


  • Voda: 32 g

  • Smeđi šećer: 15 g

  • Puter: 10 g

  • Mleveni cimet: 2 g

  • Mleveni kardamom: 1 g


    • Postupak


  • 1. Stavite vodu, smeđi šećer, puter, cimet i kardamom u tiganj za sotiranje. Zagrevajte na srednjoj temperaturi i dovedite do blagog vrenja, mešajući samo dok se šećer ne rastvori i puter potpuno ne emulguje, oko 2 minuta. Tečnost treba da miriše toplo i začinjeno i da izgleda sjajno, ne masno.


  • 2. Dodajte kriške kruške i jabuke u jednom sloju, ako je moguće. Poklopite i poširajte na tihoj vatri 12 do 15 minuta, okrećući voće jednom na polovini vremena. Voće treba ravnomerno da omekša, da zadrži oblik i da lako popusti pod vrhom noža, a da se ne raspadne.


  • 3. Skinite poklopac i nastavite kuvanje još 2 do 3 minuta, prelivajući voće sirupom dok se on blago redukuje. Sirup treba lagano da obloži poleđinu kašike i da prijanja kao tanka glazura.


  • 4. Prebacite voće na tanjir za serviranje ili u plitku činiju. Kašikom prelijte preostali sirup preko i oko voća, vodeći računa da prezentacija ostane uredna i svedena.


    • Serviranje i prezentacija


    Poređajte kriške kruške i jabuke u urednu, blago preklopljenu liniju ili kompaktan lepezasti oblik. Kašikom pažljivo rasporedite redukovani sirup oko osnove i malo preko vrha, tako da voće ostane u prvom planu. Poslužite toplo, dok je voće mekano, a sirup mirisan, uravnotežen i blago sjajan.

    Profesionalne napomene


  • Držite temperaturu niskom kada dodate voće; jako ključanje će raspasti kriške i zamutiti sirup.

  • Desert je najbolji kada je kruška podatna, a jabuka i dalje zadržava blagu čvrstinu.

  • Redukujte sirup samo toliko da glazira; preterana redukcija učiniće završnicu lepljivom umesto profinjenom.
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