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EatSmarter exclusive recipe

Peaches in Parchment

with Star Anise
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Peaches in Parchment

Peaches in Parchment - A juicy, fruity surprise—tied up with a bow!

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
224
calories
Calories
0
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Ingredients

for
2
servings
2
ripe Peaches (each about 125 grams)
1 ounce
1
2 tablespoons
4 ounces
2 tablespoons
2 tablespoons
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Preparation

Kitchen utensils

1 Baking sheet, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Kitchen twine, 1 bright Parchment paper

Preparation steps

1.
Peaches in Parchment preparation step 1

Rinse and halve peaches and remove pits.

2.
Peaches in Parchment preparation step 2

Cut 2 pieces of parchment paper, each 30 x 30 cm (approximately 12 x 12 inches). Place 2 peach halves on each square.

3.
Peaches in Parchment preparation step 3

Dot peaches with butter, using 5 g (approximately 1 teaspoon) for each half.

4.
Peaches in Parchment preparation step 4

Break star anise in half and lay a half on each peach. Drizzle peaches with honey, gather the edges of the paper together and tie with kitchen string. Place on a baking sheet or in an oven-proof dish.

5.
Peaches in Parchment preparation step 5

Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 20 minutes. In a bowl, mix yogurt with maple syrup and 2 tablespoons orange juice. Unwrap peaches and serve with sweetened yogurt.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie224 kcal(11 %)
Protein3 g(3 %)
Fat8 g(7 %)
Carbohydrates32 g(21 %)
Sugar added17 g(68 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.1 mg(7 %)
Folate9 μg(3 %)
Pantothenic acid0.3 mg(5 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C12 mg(13 %)
Potassium303 mg(8 %)
Calcium86 mg(9 %)
Magnesium22 mg(7 %)
Iron0.9 mg(6 %)
Iodine6 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids5 g
Uric acid27 mg
Cholesterol24 mg
Development of this recipe:
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