Pickled Fruits
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 20 d. 20 h. 25 min.
Ready in
Calories:
2261
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,261 cal. | (108 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 332 g | (221 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,381 mg | (35 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 330 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Boil the lemon juice with the sugar. Simmer for about 1 minute until the sugar has dissolved. Remove from the heat and stir in the brandy.
2.
Rinse, blanch, peel and halve the apricots and remove the pits. Rinse the plums and pat dry. Layer the apricots and plums in a jar, along with halved cinnamon sticks in between. Fill with the brandy syrup.
3.
Seal the jars and leave to infuse for about 3 weeks before serving.
Tip: To preserve the fruits for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.
