Braised Peach with Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 4 large Peaches
- 1 Vanilla bean
- 80 milliliters white wine
- 100 grams sugar
- 250 grams Raspberries
- 2 Tbsps powdered sugar
- lemon juice
- 4 scoops Vanilla ice cream
- mint (for garnish)
Preparation steps
Carve the peaches around the pit crosswise. Then drop the peaches into boiling water for about 1 minute, remove with a slotted spoon, hold under cold water and remove the skin. Slit the vanilla pod lengthwise and scrape out the seeds. Add approximately 150 ml (approximately 3/4 cup) of water, the wine, the vanilla seeds together with the pod and the sugar in a pot, let simmer and stir until all the sugar has dissolved. Halve the peaches, remove the pits and cook for about 3 minutes in the marinade. Then lift out, drain and allow to cool.
Rinse the raspberries, dry and pat dry. Puree about half with the powdered sugar and a dash of lemon. Pour through a sieve. Serve the peaches with a scoop of vanilla ice cream, fresh raspberries and a little raspberry puree in jars and serve garnished with mint.
