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Poširane kruške i jabuke sa smeđim šećerom, puterom i toplim začinima

Poširane kruške i jabuke sa smeđim šećerom, puterom i toplim začinima
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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 masti6.2g
Ukupni ugljeni hidrati 42.0g
14% DV
Vlakna6.0g
Skrob1.0g
Šećeri33.0g
Proteini 1.0g
2% DV
Biljni proteini1.0g

O proizvodu

Meko kuvane kruške i jabuke začinjene cimetom i kardamomom, blago zaslađene smeđim šećerom i završene 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)0.0mg3%
Vitamin A80.0mcg9%
Vitamin B120.1mcg4%
Vitamin B60.1mg5%
Vitamin C9.0mg10%
Vitamin D0.1mcg1%
Vitamin E0.4mg3%
Vitamin K4.0mcg3%

Minerali

NutrijentKoličinaDV%Poluvreme
Kalcijum18.0mg2%
Hrom1.0mcg3%
Bakar0.1mcg0%
Jod1.0mcg1%
Gvožđe0.5mg3%
Magnezijum12.0mg3%
Mangan0.1mg5%
Molibden3.0mcg7%
Fosfor20.0mg3%
Kalijum210.0mg4%
Selen0.5mcg1%
Natrijum55.0mg2%
Cink0.2mg2%

Poširana kruška i jabuka sa smeđim šećerom, puterom i toplim začinima

Uvodna napomena


Ovo je uzdržan, starinski desert uzdignut preciznošću. Voće se nežno pošira dok ne omekša, ali ostane celo, a zatim se preliva laganim, začinjenim sirupom koji nosi tihu dubinu smeđeg šećera i putera. Posluženo toplo, treba da bude čistog, mirisnog i zaokruženog ukusa.

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: 15 minuta

  • Ukupno vreme: 25 minuta

  • Težina pripreme: Lako


  • Oprema


  • Mala šerpa, 16 cm

  • Oštar nož

  • Daska za sečenje

  • Kašika otporna na toplotu

  • Mala činija za serviranje ili plitki tanjir


  • Sastojci


    Voće


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

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


  • Sirup


  • Voda: 33 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 malu šerpu na srednju vatru. Mešajte samo dok se šećer ne rastvori i puter potpuno ne otopi, 2 do 3 minuta. Tečnost treba da bude glatka, mirisna i blago sjajna.

  • 2. Dodajte kriške kruške i jabuke u jednom sloju, ako je moguće. Dovedite tečnost do blagog vrenja, zatim smanjite vatru na nisku. Delimično poklopite i poširajte 8 do 10 minuta, okrećući voće jednom na polovini kuvanja.

  • 3. Nastavite kuvanje dok voće ne omekša po ivicama, ali i dalje zadržava oblik, a sirup ne postane malo gušći i ne obloži poleđinu kašike. Voće treba lako da popusti pod nožem, a da se ne raspadne.

  • 4. Sklonite sa vatre i ostavite da odstoji 2 minuta kako bi se ukusi slegli, a sirup ravnomerno prionuo uz voće.


  • Serviranje i posluživanje


    Rasporedite voće uredno u plitku činiju ili na tanjir, zatim kašikom prelijte topli začinjeni sirup preko i oko njega. Završna prezentacija treba da bude kompaktna i promišljena, sa vidljivim voćem koje je blago glazirano, a ne potopljeno.

    Profesionalne napomene


    Koristite voće slične zrelosti kako bi kruška i jabuka dostigle istu teksturu u isto vreme. Održavajte samo jedva primetno vrenje; jako ključanje će raspasti voće i zamutiti sirup. Jelo je najbolje kada sirup ostane lagan, a voće zadrži čist, jasan oblik.
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