Fruit Diamonds
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 15 min.
Preparation
ready in 5 h. 15 min.
Ready in
Calories:
58
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 58 cal. | (3 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| 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 | 2 mg | (2 %) | ||
| Potassium | 25 mg | (1 %) | ||
| Calcium | 2 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 | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
60
- Ingredients
- 4 ripe Quince (unpeeled, cored and cut into small chunks)
- ⅜ cup water
- 6 cups sugar (plus extra for dusting)
- 3 Tbsps lemon juice
How healthy are the main ingredients?
sugarPreparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Coarse grater, 1 Bowl, 1 Mixing bowl, 1 Kitchen scale, 1 Hand mixer, 1 Teaspoon, 1 Measuring cups, 1 Baking sheet, 1 Parchment paper, 1 Rolling pin, 1 Cup, 1 Fork, 1 Pastry brush, 1 Large knife, 1 Small bowl, 1 Whisk
Preparation steps
1.
Line a Swiss roll tin with non-stick baking paper.
2.
Put the quince chunks and water in a large pan. Cover and simmer over a low heat for about 1 hour until tender, stirring occasionally and adding more water if needed.
3.
Remove from the heat and press through a sieve into a bowl. Weigh the pulp and return to the pan.
4.
Measure an equal weight of sugar and stir into the pan.
5.
Heat very gently and cook for 1 1/2-2 hours stirring occasionally until thick and dark. Stir in the lemon juice.
6.
Spread the mixture in the tin and leave to cool for at least 2 hours until firm.
7.
Cut into diamond shapes and roll in sugar. Store in an airtight container for up to 3 weeks.
