Exotic Preserve Crostini
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
41
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 41 cal. | (2 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 17 mg | (0 %) | ||
| Calcium | 1 mg | (0 %) | ||
| Magnesium | 1 mg | (0 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 25 Kumquat
- 2 cups water (plus more to cover)
- 2 cups sugar
- 1 Vanilla bean (split)
How healthy are the main ingredients?
sugarPreparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small knife, 1 Mandoline, 1 Pot mit Deckel, 1 Wooden spoon, 1 Non-stick pan mit Deckel (26 cm Ø), 1 Slotted spatula, 1 Tablespoon, 1 Hand mixer, 1 Mixing bowl, 1 Peeler, 1 Sieve
Preparation steps
1.
Put the kumquats into a large pan and add just enough water to cover the fruit.
2.
Bring to a boil and when foam forms on the surface reduce the heat and boil gently for a further 10 minutes. Drain and set aside.
3.
Pour the 500ml water into a large pan and add the sugar. Heat gently, stirring, until the sugar has dissolved.
4.
Add the kumquats and vanilla pod and bring to a boil. Reduce the heat and simmer, stirring occasionally until the kumquats are transparent and soft. Discard the vanilla pod.
5.
Spoon the kumquats and syrup into hot sterilised jars, cover and seal tightly. Leave to cool, then store in the refrigerator for up to 2 weeks.
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