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红糖黄油香料炖梨苹果

红糖黄油香料炖梨苹果
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营养成分表

每份 320 克

% 每日参考值基于 2000 千卡饮食

卡路里 260 kcal
13% DV
总脂肪 10.0g
15% DV
单不饱和脂肪2.5g
多不饱和脂肪0.4g
饱和脂肪6.0g
总碳水化合物 42.0g
14% DV
膳食纤维6.0g
淀粉1.0g
糖34.0g
蛋白质 1.0g
2% DV
植物蛋白1.0g

关于

这道炖梨苹果将梨和苹果煮至柔软，融入肉桂与小豆蔻的温暖香气，最后以红糖和黄油收尾，口感香甜顺滑。

食材

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素1.0mcg3%
胆碱8.0mg1%
叶酸18.0mcg5%
烟酸0.3mg2%
泛酸0.2mg4%
维生素B20.0mg2%
维生素B10.1mg4%
维生素A120.0mcg13%
维生素B60.1mg5%
维生素C8.0mg9%
维生素D0.1mcg1%
维生素E0.7mg5%
维生素K5.0mcg4%

矿物质

营养素含量DV%半衰期
钙18.0mg2%
铬1.0mcg3%
铜0.1mcg0%
铁0.4mg2%
镁12.0mg3%
锰0.1mg7%
钼3.0mcg7%
磷20.0mg3%
钾210.0mg4%
硒0.5mcg1%
钠35.0mg2%
锌0.2mg2%

红糖、黄油、肉桂与豆蔻水煮梨苹果

前言


这是一道克制的水果甜点：梨带来香气与柔软口感，而苹果赋予结构与明亮感。温和的水煮能浓缩水果风味而不显厚重，香料的存在感清晰却不过分张扬。最后加入的黄油让糖浆呈现低调的光泽，并使口感更圆润。

食谱要点


  • 菜品类别： 水果甜点

  • 菜系或起源： 欧式风味

  • 餐次类型： 甜点

  • 份量： 1 份

  • 每份重量： 320 g

  • 准备时间： 10 分钟

  • 烹饪时间： 18 分钟

  • 总时间： 28 分钟

  • 难度： 简单


    • 设备


  • 20 cm 带盖煎炒锅

  • 小刀

  • 砧板

  • 电子秤

  • 小勺

  • 餐盘或浅碗


    • 食材


    水果


  • 梨，去皮、去核并切成 4 瓣：140 g

  • 苹果，去皮、去核并切成 4 瓣：120 g


    • 水煮糖浆


  • 水：32 g

  • 红糖：15 g

  • 黄油：10 g

  • 肉桂粉：2 g

  • 豆蔻粉：1 g


    • 做法


  • 1. 将水、红糖、黄油、肉桂粉和豆蔻粉放入煎炒锅中。置于中火上加热至微微沸腾，搅拌至糖刚好溶解、黄油完全乳化，约 2 分钟。液体应散发温暖的香料气息，表面有光泽，但不应显得油腻。


  • 2. 加入梨瓣和苹果瓣，尽量单层摆放。盖上锅盖，用小火水煮 12 至 15 分钟，中途将水果翻面一次。水果应均匀变软、保持形状，用刀尖轻触时能轻松穿透，但不会散塌。


  • 3. 取下锅盖，继续烹煮 2 至 3 分钟，在糖浆略微收浓的同时不断将糖浆舀淋在水果上。糖浆应能薄薄附着在勺背上，形成一层轻盈的釉面。


  • 4. 将水果移至餐盘或浅碗中。把剩余糖浆舀在水果上方及周围，保持摆盘整洁、集中。


    • 摆盘与食用


    将梨瓣和苹果瓣整齐地排成略微重叠的一列，或摆成紧凑的扇形。将收浓后的糖浆克制地淋在底部周围和表面，让水果始终成为视觉重点。趁温热食用，此时水果柔嫩，糖浆香气明显、风味平衡，并带有轻微光泽。

    专业提示


  • 加入水果后务必保持小火；若沸腾过猛，果瓣会破裂，糖浆也会变浑浊。

  • 这道甜点在梨变得柔软顺滑、而苹果仍保留些许结构感时风味最佳。

  • 糖浆只需收至能形成薄釉即可；若收得过度，成品会发黏，失去精致感。
    • 素食无麸质均衡饮食
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