Fruity Compote
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
3237
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,237 cal. | (154 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 789 g | (526 %) | ||
| Sugar added | 719 g | (2,876 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,179 mg | (29 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 785 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 3.333 cups dried Nectarine (or peaches)
- 6 cups water
- 1.333 cups canned, crushed Pineapple
- 4 Tbsps lemon juice
- 6 cups jam sugar (see note)
How healthy are the main ingredients?
Nectarine
Product recommendation
Jam sugar has added pectin.
Preparation steps
1.
Soak the nectarines in the water for 3-4 hours in a large heavy-based pan.
2.
Cover the pan and bring to a simmer. Cook gently until the nectarines are tender. Remove the nectarines from the pan with a slotted spoon and cut into small dice.
3.
Return the nectarines to the liquid in the pan with the pineapple, sugar and lemon juice and stir over a low heat until the sugar has dissolved.
4.
Bring to a boil and boil rapidly until setting point is reached. Remove from the heat and allow to cool until slightly thickened.
5.
Stir once and spoon into hot sterilised jars. Cover, seal and label.
