Compota de manzana y pera con vino tinto y pasas
90 min
Allergens
Ingredients for 5 portions
Calculate portions
Reineta apple
0.6 kg
Extra conference pear
0.6 kg
Sugar
0.07 kg
Cinnamon stick
0.5 ud
Red wine
0.5 l
Corinto raisins
0.04 kg
Clove
1.0 g
Elaboration
- Pelar y descorazonar las manzanas y las peras.
- Cortar en dados de 3-4 cm.
- Poner en una cazuela todos los ingredientes. Agregar la cantidad suficiente de agua para cubrir hasta aproximadamente 3/4 partes de la fruta.
- Cocer hasta que la fruta este blanda pero entera.
- Servir individualmente en un bol y agregar el elemento líquido.
Nutritional information (1 portion)
Energy
278.35
kcal
Carbohydrates
47.64
g
Proteins
1.16
g
Lipids
0.05
g
Fiber
5.97
g
Saturates
0.01
g
Monounsaturated fatty acids
0.0
g
Polyunsaturated fatty acids
0.02
g
Cholesterol
0.0
mg
Calcium
33.1
mg
Iron
1.74
mg
Zinc
0.39
mg
Vitamin A
0.11
ug
Vitamin C
15.83
g
Folic acid
19.37
ug
Salt (Sodium)
6.56
mg
Sugars
45.74
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Ice creams and sorbets
- Pastries
- Coffee, chocolate and infusion
- Pizzas
- Finger foods
- Birds
- Eggs
- Legumes
- Dessert
- Pastas
- Main course
- Shellfish
- Juices, milkshakes and beverages
- Sandwich
- Salads
- Burguers
- Appetizers and canapes
- Beers
- Soups and creams
- Cocktails
- Breakfasts and brunch
- Bread and pastries
- Meats
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed