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棕色黄油肉桂豆蔻炖梨苹果

棕色黄油肉桂豆蔻炖梨苹果
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营养成分表

每份 300 克

% 每日参考值基于 2000 千卡饮食

卡路里 255 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 45.0g
15% DV
膳食纤维6.0g
淀粉1.0g
糖35.0g
蛋白质 1.0g
2% DV
动物蛋白0.5g
植物蛋白0.5g

关于

将梨和苹果炖至柔软，拌入棕色黄油、红糖、肉桂和豆蔻调味。水果香甜，辛香温暖，口感细腻，是一款做法简单的轻甜点。

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12.0mcg3%
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E0.6mg4%
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0.4mg2%
镁12.0mg3%
锰0.1mg5%
钼3.0mcg7%
磷20.0mg3%
钾210.0mg4%
硒0.5mcg1%
钠35.0mg2%
锌0.2mg2%

棕色黄油、肉桂与豆蔻糖液煮梨苹果

前言



这是一道克制的水果甜点，梨与苹果的甜味被缓缓引入香料糖液之中，并以黄油的含蓄丰润作结。此做法既能保持水果的形状，又能使其质地变得柔嫩、易于入口。成品风味应当温暖、清澈而平衡，香料存在感明确，但绝不喧宾夺主。

食谱要点



  • 菜品类别： 热水果甜点

  • 菜系或来源： 经典欧式风格

  • 餐次类型： 甜点

  • 份量： 1 份

  • 每份大小： 300 g

  • 准备时间： 8 分钟

  • 烹饪时间： 12 分钟

  • 总时间： 20 分钟

  • 难度： 简单


    • 设备



  • 小号炖锅，16 cm

  • 小锅盖

  • 细刨丝器或研钵与研杵

  • 耐热勺

  • 上菜碗


    • 配料



    水果与糖煮底液


  • 梨，去皮、去核并切成均匀瓣块 — 120 g

  • 苹果，去皮、去核并切成均匀瓣块 — 120 g

  • 水 — 33 g

  • 红糖 — 15 g

  • 黄油 — 10 g

  • 肉桂，细磨 — 1 g

  • 豆蔻，细磨 — 1 g


    • 做法



  • 1. 将水、红糖、黄油、肉桂和豆蔻放入炖锅中。置于中火上，轻轻搅拌 1 至 2 分钟，直至糖刚好溶解、黄油融入成为顺滑且带香气的糖液。


  • 2. 加入梨和苹果瓣，尽可能铺成单层。将液体加热至极轻微的沸腾状态，然后盖上锅盖，煮 6 分钟。


  • 3. 取下锅盖，小心翻动水果。继续不加盖烹煮 4 至 6 分钟，期间不时将糖液舀淋在水果上，直至果瓣变得柔嫩但仍保持形状，且液体收至带有光泽的薄釉状态。


  • 4. 离火后静置 1 分钟。水果边缘应当柔软，中心仍完整，并裹覆一层轻薄、发亮的香料糖液，而不是松散的液体。


    • 装盘与食用



    将梨和苹果瓣整齐摆入温热的上菜碗中。把收浓后的糖液舀在水果上，使其形成一层轻薄均匀的光泽。趁水果仍温热、香料香气仍然高扬时立即食用。

    专业提示



  • 保持轻微的沸腾状态；如果大火猛煮，水果会在糖液正确收浓前先行破碎。

  • 水果应保持清晰完整的形状，质地应柔软到可用勺轻松切开，但不能塌散。

  • 只需收至轻薄釉状；若糖液变得厚重，这道甜点就会失去其清澈感。
    • 素食无麸质均衡饮食
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