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暖香料红糖奶油炖梨苹果

暖香料红糖奶油炖梨苹果
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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6.2g
总碳水化合物 42.0g
14% DV
膳食纤维6.0g
淀粉1.0g
糖33.0g
蛋白质 1.0g
2% DV
植物蛋白1.0g

关于

将梨和苹果炖煮至柔软，加入肉桂和豆蔻调味，以红糖轻轻增甜，最后拌入奶油，口感顺滑、香气温暖。

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B10.0mg3%
维生素A80.0mcg9%
维生素B120.1mcg4%
维生素B60.1mg5%
维生素C9.0mg10%
维生素D0.1mcg1%
维生素E0.4mg3%
维生素K4.0mcg3%

矿物质

营养素含量DV%半衰期
钙18.0mg2%
铬1.0mcg3%
铜0.1mcg0%
碘1.0mcg1%
铁0.5mg3%
镁12.0mg3%
锰0.1mg5%
钼3.0mcg7%
磷20.0mg3%
钾210.0mg4%
硒0.5mcg1%
钠55.0mg2%
锌0.2mg2%

红糖、黄油与暖香料水煮梨苹果

前言


这是一道克制而带有旧式风味的甜点，因精准而出彩。水果以温和的方式煮至柔嫩却仍保持完整，随后裹上一层轻盈的香料糖浆，带出红糖与黄油沉静而细腻的深度。温热食用时，风味应当清爽、芬芳且完整。

食谱要点


  • 菜品类别：水果甜点

  • 菜系或来源：欧式风味启发

  • 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：15 分钟

  • 总时间：25 分钟

  • 难度：简单


    • 设备


  • 小号炖锅，16 cm

  • 锋利的刀

  • 砧板

  • 耐热勺

  • 小号食用碗或浅盘


    • 配料


    水果


  • 梨，去皮、去核并切成大小均匀的瓣：140 g

  • 苹果，去皮、去核并切成大小均匀的瓣：120 g


    • 糖浆


  • 水：33 g

  • 红糖：15 g

  • 黄油：10 g

  • 肉桂：1 g

  • 小豆蔻：1 g


    • 做法


  • 1. 将水、红糖、黄油、肉桂和小豆蔻放入小号炖锅中，以中火加热。搅拌至糖刚好溶解、黄油完全融化，约 2 至 3 分钟。液体应当顺滑、芳香，并带有轻微光泽。

  • 2. 加入梨瓣和苹果瓣，尽可能铺成单层。将液体加热至微微起泡，然后转小火。部分盖上锅盖，轻煮 8 至 10 分钟，并在中途将水果翻面一次。

  • 3. 继续加热，直到水果边缘变得柔嫩但仍能保持形状，糖浆也略微变稠，能够挂在勺背上。水果应当能被刀轻松切入，但不会塌散。

  • 4. 离火后静置 2 分钟，使风味沉淀，并让糖浆均匀附着在水果表面。


    • 装盘与食用


    将水果整齐摆入浅碗或盘中，然后将温热的香料糖浆舀在水果上方及周围。最终呈现应当紧凑而有分寸，水果清晰可见，并带有一层轻薄光泽，而非浸没在糖浆中。

    专业提示


    使用成熟度相近的水果，这样梨和苹果才能达到一致的口感。全程只保持极轻微的沸腾；明显沸腾会使水果破裂，并让糖浆变浑浊。这道甜点在糖浆保持轻盈、水果仍保有清晰完整形状时风味最佳。
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