Compota of reineta apple with Baileys ice cream

60 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Reineta apple 1.0 kg
Prunes 0.125 kg
Sugar 0.15 kg
Pedro ximenez 0.25 l
White wine 0.125 l
Egg yolk 0.313 ud
Sugar 0.008 kg
Water 0.085 l
Procrema 100 frío Sosa 0.002 kg
Whisky cream 0.025 l
Elaboration
  • Make the Baileys ice cream.
  • Peel and cut the apples into quarters.
  • Rehidrate the raisins and the dried plums.
  • In a saucepan, put the sugar, the water (enough quantity to cover the apples) and the cinnamon stisk to boil. When it´s boiling, add the apples and cook for 10 minutes. After this time, add the dried apricots. 5 minutes later, add the raisins and the dried plums.
  • When the whole is almost cook, turn off the fire in order to finish the cooking with the residual heat. The apple juice should have certain thickness.
  • Serve the warm compota with a quenelle of Baileys ice cream and decorate with a cinnamon stick. 
Nutritional information (1 portion)
Fiber 14.25 g
Saturates 0.62 g
Monounsaturated fatty acids 0.16 g
Polyunsaturated fatty acids 0.07 g
Cholesterol 15.16 mg
Calcium 59.4 mg
Iron 3.62 mg
Zinc 0.56 mg
Vitamin A 16.36 ug
Vitamin C 21.2 g
Folic acid 11.56 ug
Salt (Sodium) 17.2 mg
Sugars 80.23 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.