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秋日肉桂豆蔻棕色黄油炖梨苹果

秋日肉桂豆蔻棕色黄油炖梨苹果
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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 9.0g
14% DV
单不饱和脂肪2.2g
多不饱和脂肪0.4g
饱和脂肪5.5g
总碳水化合物 44.0g
15% DV
膳食纤维6.0g
淀粉2.0g
糖31.0g
蛋白质 1.0g
2% DV
动物蛋白1.0g

关于

将梨和苹果慢煮至柔软，加入肉桂、豆蔻、红糖和少许黄油调味，口感温润香甜，充满秋日风味。

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12.0mcg3%
烟酸0.3mg2%
泛酸0.2mg4%
维生素B20.0mg3%
维生素B10.0mg3%
维生素A90.0mcg10%
维生素B60.1mg5%
维生素C10.0mg11%
维生素D0.1mcg1%
维生素E0.5mg3%
维生素K4.0mcg3%

矿物质

营养素含量DV%半衰期
钙28.0mg3%
铬1.0mcg3%
铜0.1mcg0%
碘1.0mcg1%
铁0.5mg3%
镁18.0mg4%
锰0.1mg7%
钼2.0mcg4%
磷22.0mg3%
钾220.0mg5%
硒0.4mcg1%
钠55.0mg2%
锌0.2mg2%

秋日肉桂、小豆蔻与焦化黄油糖水煮梨苹果

前言


这是一道克制的水果甜点：梨保持柔润，苹果保留些许结构，糖浆则由温暖香料与红糖支撑。黄油为收尾带来含蓄的深度，在不掩盖水果清晰风味的同时，使整体更圆润。成品应当风味精准、香气馥郁且层次完整，各元素彼此分明却又充分融合。

配方要点


  • 菜品类别：糖水煮水果甜点

  • 菜系或来源：欧式风格

  • 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：18 分钟

  • 总时间：28 分钟

  • 难度：简单


    • 设备


  • 16 cm 小号平底锅

  • 小锅盖或烘焙纸圆片

  • 细刨丝器或研钵与杵

  • 小号上菜碗或浅口甜点盘


    • 食材


  • 梨，去皮、去核并切成均匀瓣块：150 g

  • 苹果，去皮、去核并切成均匀瓣块：120 g

  • 红糖：15 g

  • 黄油：10 g

  • 肉桂：1 g

  • 小豆蔻：1 g

  • 水：23 g


    • 做法


  • 1. 将水、红糖、肉桂和小豆蔻放入小锅中。置于中火上，加热并搅拌至糖刚好溶解，约 1 分钟。液体应散发香气并略微着色，且看不到可见糖晶。

  • 2. 先加入梨瓣，再加入苹果瓣。将液体加热至极轻微的沸腾，然后转小火。盖上锅盖或烘焙纸圆片，浸煮 10 至 12 分钟，中途将水果翻动一次。水果边缘应变软，但仍能保持形状。

  • 3. 打开盖子，继续烹煮 2 至 4 分钟，使糖浆略微收浓，并在水果表面形成光泽。水果应完全变软，但不应散塌，糖浆则应能轻薄地附着在勺子上。

  • 4. 将锅离火，加入黄油。轻轻晃动锅子或缓慢搅拌，直至黄油完全乳化入糖浆中，酱汁呈现顺滑丝缎般的质地，约 30 秒。

  • 5. 装盘前让水果在温热糖浆中静置 2 分钟。这样可使风味更稳定，也让糖衣更均匀地附着在水果表面。


    • 装盘与食用


    将梨瓣和苹果瓣整齐摆入上菜碗或浅盘中。将温热的香料糖浆舀在水果上方及周围，让果瓣保持可见，并带有一层轻薄光亮的糖衣。趁温热食用，此时水果柔嫩，酱汁光亮但不厚重。

    专业提示


  • 将浸煮液保持在将沸未沸的状态；大火滚煮会使水果开裂，并让糖浆变浑浊。

  • 若果块大小相近，应先下梨再下苹果，因为梨通常需要稍长一点的浸煮时间才能达到同等柔软度。

  • 黄油必须在离火后再拌入，以保持干净、丝滑的收尾质感。
    • 素食无麸质均衡饮食
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