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肉桂小豆蔻红糖黄油炖梨苹果

肉桂小豆蔻红糖黄油炖梨苹果
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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 245 kcal
12% DV
总脂肪 8.0g
12% DV
单不饱和脂肪2.0g
多不饱和脂肪0.5g
饱和脂肪5.0g
总碳水化合物 43.0g
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

将梨和苹果慢煮至柔软，加入肉桂、小豆蔻、红糖和少许黄油调味，做成一款温暖香甜的水果甜点。

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B60.1mg5%
维生素C10.0mg11%
维生素D0.1mcg1%
维生素E0.4mg3%
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%
碘1.0mcg1%
铁0.4mg2%
镁12.0mg3%
锰0.1mg7%
钼2.0mcg4%
磷22.0mg3%
钾220.0mg5%
硒0.5mcg1%
钠35.0mg2%
锌0.2mg2%

肉桂、小豆蔻、红糖与黄油炖煮梨苹果

一道克制的水果料理：将梨和苹果置于带香料与黄油的糖浆中轻柔煮至软嫩，但仍保有结构。其目标在于清晰纯粹：干净的果味、温暖的香料气息，以及轻盈而不厚重的光泽收尾。趁温热食用，这是一道看似简单、却因火候控制而见功夫的菜品。

配方要点


  • 菜品类别： 热水果甜点

  • 菜系或来源： 经典欧式风味

  • 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： 12 分钟

  • 总时间： 22 分钟

  • 难度： 简单


    • 设备


  • 小号炖锅，16 cm

  • 小锅盖

  • 削皮器

  • 水果刀

  • 勺子

  • 上菜碗


    • 食材


    水果


  • 梨，去皮、去核并切成瓣 — 150 g

  • 苹果，去皮、去核并切成瓣 — 120 g


    • 糖浆


  • 水 — 23 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炖锅中。置于中火上，加热并搅拌 1 分钟，至糖刚好溶解、黄油乳化成略带光泽的糖浆即可。

  • 2. 加入梨瓣和苹果瓣，尽可能单层铺开。将液体加热至微微冒泡，然后盖上锅盖，用小火煮 8 分钟。

  • 3. 打开锅盖，继续烹煮 3 至 4 分钟，中途将水果翻面一次，直至梨的边缘变软但仍能保持形状，苹果则柔软却不散塌。糖浆应能轻薄地裹附在水果表面，并呈现收浓状态，但不应发黏。

  • 4. 离火后静置 1 分钟，让水果状态稳定，同时使表面的糖浆稍微收紧。


    • 装盘与食用


    将梨和苹果整齐摆入温热的上菜碗中。把香料糖浆舀在水果上方及周围，使每一块水果都均匀覆上一层薄亮光泽，而非浸没其中。趁温热食用，保持水果完整，酱汁清亮且香气分明。

    专业提示


  • 保持轻柔的小火慢煮；快速沸腾会使水果破碎，并让糖浆变浑浊。

  • 梨应作为口感较紧实的部分，苹果则略软一些，以形成对比。

  • 如果糖浆收得过头，立即将锅离火，以保留柔润的挂汁状态。
    • 素食无麸质均衡饮食
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