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暖香料奶油水煮梨苹果

暖香料奶油水煮梨苹果
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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3.0g
多不饱和脂肪0.5g
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
动物蛋白1.0g

关于

这道甜点将梨和苹果轻轻煮至柔软，融入肉桂与豆蔻的香气，最后以红糖和黄油收尾，口感温润香甜。

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A90.0mcg10%
维生素B120.0mcg1%
维生素B60.1mg5%
维生素C8.0mg9%
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0.5mcg0%
铁0.5mg3%
镁12.0mg3%
锰0.3mg11%
钼4.0mcg9%
磷22.0mg3%
钾210.0mg4%
硒0.4mcg1%
钠55.0mg2%
锌0.2mg2%

温香黄油水波梨苹果

前言



这是一道克制而优雅的水果甜点，梨和苹果只加热到刚好变软，同时不失去原有结构。红糖与黄油形成一层轻盈的光泽糖衣，而肉桂与豆蔻则赋予水果恰到好处的温暖香气，而非浓重的辛香。成品应当柔嫩、透亮，入口清爽干净。

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

  • 每份分量： 320 g

  • 准备时间： 10 分钟

  • 烹饪时间： 12 分钟

  • 总时间： 22 分钟

  • 难度： 简单


    • 设备



  • 1 个 16 cm 小号平底锅

  • 1 把小号耐热勺

  • 1 个小号餐盘或浅碗

  • 1 把锋利的刀

  • 1 块砧板


    • 食材



    水果


  • 梨，去皮、去核并切成瓣 — 140 g

  • 苹果，去皮、去核并切成瓣 — 120 g


    • 烹煮液与收尾


  • 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、肉桂粉和豆蔻粉放入小锅中混合。置于中火上加热，搅拌至糖刚好溶解、液体开始冒出蒸汽，约 2 分钟。香料的气味应当温暖清新，而不是带有烘烤味。


  • 2. 尽可能将梨瓣和苹果瓣单层放入锅中。将液体加热至微微沸腾，然后转小火。松松盖上锅盖，煮 8 至 10 分钟，中途将水果翻面一次。水果边缘应变得柔软，但仍保持形状。


  • 3. 取下锅盖，加入黄油。轻轻晃动锅子 1 分钟，直到黄油融入成一层轻薄、透亮的糖衣，均匀裹住水果。锅中的液体应保持流动性，不应变得浓稠或黏腻。


  • 4. 小心将水果移到餐盘或浅碗中。将温热的香料糖衣舀在水果上，立即上桌。


    • 摆盘与食用



    将梨瓣和苹果瓣整齐地排成略微重叠的一列，或堆成浅浅的小丘状。将糖衣轻轻淋在水果周围及表面，使盘面看起来完整利落、不显杂乱。趁温热食用，此时水果应柔嫩透亮，绝不可软塌。

    专业提示



  • 保持轻柔的微沸状态；火力过猛会让水果在中心尚未变软前就先行破碎。

  • 选择大小相近的梨块和苹果块，以便同时熟成并保持均衡口感。

  • 糖衣应保持轻盈且富有香气，不要收浓成糖浆。
    • 素食无麸质均衡饮食
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