Pear Compote with Pine Nuts
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
437
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 523 mg | (13 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 85 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters sparkling Grape juice
- 150 grams powdered sugar
- 6 firm, ripe Pear
- 1 lemon
- ¼ tsp Ground cinnamon
- ¼ tsp ground ginger
- 1 Vanilla bean
- 2 Tbsps Maple syrup
- 2 Tbsps Pine nuts
- 1 Tbsp cornstarch
Preparation steps
1.
Rinse the lemon under hot water, pat dry, and remove pieces of zest with a peeler. Squeeze the juice from the lemon.
2.
Peel, quarter, remove the core, and cut the pears into wedges. Slit the vanilla pod lengthwise, and scrape out the seeds.
3.
Combine the grape juice, lemon juice, cinnamon, ginger, and powdered sugar in a saucepan. Add the pears, zest, vanilla seeds, and vanilla pod. Simmer for 10 minutes, until the pears are soft. Mix the cornstarch with a little water, and stir until smooth. Add to the pear mixture, bring to a boil, then remove from the heat.
4.
Roast the pine nuts in a dry frying pan and stir into the compote.
5.
Chill the compote in the refrigerator.
