Fruit Compote with Champagne
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 66 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 sheets gelatin
- 150 grams sugar
- 200 milliliters Wine
- 3 Peaches
- ½ Cinnamon stick
- ½ Vanilla bean
- 100 grams Currants
- 100 grams Blackberry
- 100 grams Strawberries
- mint (for garnish)
- 150 milliliters Sparkling wine
Preparation steps
1.
Soak the gelatin in cold water.
2.
Blanch the peaches, peel, halve, remove stone and cut into slices. Boil 200 ml (approximately 3/4 cup) of water with the wine, the sugar, the cinnamon stick and the vanilla pod in a saucepan.
3.
Cook the peach slices for a few minutes on a low heat until the peaches are soft but not falling apart. Rinse the berries and place for 1 minute with the peach slices.
4.
Dissolve gelatin in about 5 tablespoons of hot liquid. Then stir in the compote.
5.
Cool for 1 hour in the refrigerator.
6.
Spread the compote (without cinnamon stick and vanilla pod) on 4 plates. Stir in the sparkling wine. Garnish with mint leaves.
