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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 320 克

% 每日参考值基于 2000 千卡饮食

卡路里 290 kcal
14% DV
总脂肪 11.0g
17% DV
单不饱和脂肪3.0g
多不饱和脂肪0.5g
饱和脂肪7.0g
总碳水化合物 48.0g
16% DV
膳食纤维7.0g
淀粉1.0g
糖34.0g
蛋白质 1.0g
2% DV
植物蛋白1.0g

关于

这道甜点将梨和苹果慢煮至柔软，加入暖香料、红糖和少许黄油调味，口感细腻，果香与奶油香气交织。

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A55.0mcg6%
维生素B60.1mg5%
维生素C10.0mg11%
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%
铁0.4mg2%
镁12.0mg3%
锰0.1mg5%
钼2.0mcg4%
磷20.0mg3%
钾220.0mg5%
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，梨和苹果只煮到刚好变软，同时不失去形状。红糖、肉桂和豆蔻为糖液带来温暖与层次，而黄油则以含蓄的丰润感收住尾韵。成品应当光亮、芳香且平衡，水果柔嫩但依然完整。

食谱要点


  • 菜品类别： 热水果甜点

  • 菜系或起源： 受欧洲古典风格启发

  • 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： 15 分钟

  • 总时间： 25 分钟

  • 难度： 简单


    • 设备


  • 小号平底锅

  • 削皮器

  • 水果刀

  • 砧板

  • 耐热勺

  • 小号上菜碗或浅盘


    • 食材



    水果与糖煮底液


  • 梨，去皮、去核并切成大小均匀的瓣：150 g

  • 苹果，去皮、去核并切成大小均匀的瓣：120 g

  • 水：23 g

  • 红糖：15 g

  • 黄油：10 g

  • 肉桂：1 g

  • 豆蔻：1 g


    • 做法


  • 1. 将水、红糖、黄油、肉桂和豆蔻放入小号平底锅中。置于中火上，加热并搅拌 1 到 2 分钟，直到糖刚好溶解、黄油乳化成顺滑且芳香的糖液。


  • 2. 尽可能将梨瓣和苹果瓣单层放入锅中。将液体加热至微微冒泡，然后转小火。煮 10 到 12 分钟，中途将水果翻动 1 到 2 次，直到果瓣边缘变软但仍能保持形状，且糖液能薄薄地裹住水果。


  • 3. 短暂调高火力 1 到 2 分钟，同时用勺将糖液淋在水果上，直到液体变得光亮并略微浓稠。水果应当柔软、有香气并均匀挂汁，而不是煮散。


  • 4. 离火后静置 2 分钟，让糖液稳定下来并更干净地附着在水果表面。


    • 装盘与食用


    将梨瓣和苹果瓣整齐摆入浅碗或盘中。把温热的肉桂豆蔻糖液淋在水果上方及周围，让光亮的糖液轻轻汇聚在底部，而不是把水果完全淹没。趁温热食用，保持水果轮廓清晰、成品外观精致。

    专业提示


  • 保持轻柔的微沸状态；如果大火猛煮，水果会在糖液正确收浓之前先行裂散。

  • 最终口感应为边缘柔嫩、入口顺服，而中心仍清晰完整。

  • 只需将糖液收至微微发亮即可；收得过头会让这道甜点显得厚重且过甜。
    • 素食无麸质均衡饮食
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