Dried Fruit Compote
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 52 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps Hibiscus tea
- 250 grams mixed Dried Fruit (such as plums, apricots, figs)
- 30 grams raisins
- 1 organic lemon (juiced and zested)
- 1 organic Orange (juiced and zested)
- 1 Tbsp honey
- 2 cloves
- 1 Cinnamon stick (halved)
- 1 Tbsp Sunflower seed
Preparation steps
1.
Cover the tea with 300 ml (approximately 10 ounces) of boiling water, then let steep for 20 minutes. Pass the tea through a fine strainer.
2.
Coarsely chop the dried fruit. Add the chopp fruit, raisins, and the tea to a pot. Add the juices, zests, honey, cloves, and cinnamon stick to the pot. Cover and simmer over low heat for 10 minutes.
3.
Toast the sunflower seeds in a dry pan.
4.
Remove the cloves from the compote. Remove the compote from the heat and let cool for 1 hour. Transfer the compote to plates and serve.
Remove cloves and leave the compote to cool for about 1 hour. Serve on plates.
5.
The compote goes well served with yogurt.
