Poached Figs
Poached Figs - Aromatic greetings from Arabia
Healthy, because
Even smarter
Nutritional values
In Arabic cuisine, figs are considered the "fruit of lovers" because of their sweetness and stimulating aroma. The fruits are also very good sources of potassium and calcium: The two minerals ensure the smooth transmission of nerve impulses and unhindered muscle contraction.
Honey and cardamom are a typical Arabic spice mixture, the addition of creamy cheese and wine a European variation. If you want to enjoy the steamed figs in their original form and without alcohol, so to speak, you can replace the wine with apple or redcurrant juice.
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 61 g |
Ingredients
- Ingredients
- 2 Cardamom
- 1 ¾ cups Red wine
- 3 Tbsps honey
- 2 Tbsps cane sugar
- 1 pc lemons
- 6 Figs
- 2 Tbsps Ricotta cheese
Kitchen utensils
Preparation steps
Break open cardamom pods and place seeds in a pot. Zest lemon and add to pot with red wine, honey and sugar. Bring pot to a boil and cook mixture over medium heat for 15 minutes just below boiling.
Rinse figs and cut off ends.
Add figs to broth and simmer gently over medium heat for 10 minutes.
Remove figs and place in a small baking dish.
Allow sauce to cool and pour over figs. Cover and chill for 4 hours in refrigerator. Top each serving with 1 tablespoon ricotta cheese.
