Baked Apples with Vanilla and Tarragon
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
362
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Apple (such as Boskop)
- 50 grams Hazelnuts
- 40 grams raisins
- 1 sprig Tarragon
- 2 Tbsps soft butter
- 1 Tbsp honey
- butter (for the jars)
- 1 Tbsp lemon juice
- 4 Tbsps Vanilla syrup
Preparation steps
1.
Preheat the oven to 200°C (400°F) convection. Put a deep pan with about 2 fingers depth of water into the oven.
2.
Rinse the apples, cut a lid off each and cut out the core. Chop hazelnuts, raisins and plucked tarragon leaves, then mix with the butter and the honey. Fill apples with the mixture and put apples in buttered jars of an appropriate size. Drizzle with the lemon juice and the syrup and seal the jars. Put into the water and bake in the oven about 40 minutes.
3.
Allow to cool for about 5 minutes before opening the jars to serve.
