Grilled Peaches with Blueberry Compote
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 24 min.
Ready in
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 392 mg | (10 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Orange (zest)
- 50 milliliters good-quality Red wine
- 1 Tbsp sugar
- 300 grams fresh Blueberries
- 1 Tbsp cornstarch
- 4 Peaches
- vegetable oil (for the grill)
Preparation steps
1.
Rinse orange with hot water and remove zest with a citrus zester.
2.
In a large pot, bring red wine, sugar and 1 teaspoon orange zest to a boil. Rinse blueberries and add to the pot. Cook about 4 minutes. Remove about 3 tablespoons of the blueberry compote and whisk with cornstarch until smooth. Return mixture to the pot, bring to a boil and simmer until thickened. Remove pot from heat.
3.
Rinse, halve and remove pits from peaches. Grill, cut sides down, on an oiled grill, about 2 minutes. Turn and grill about 2 minutes more. Divide blueberry compote among dessert bowls and top with grilled peaches. Serve garnished with remaining orange zest.
