Pumpkin Compote with White Wine
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
458
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 75 g | (300 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 891 mg | (22 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 85 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Pumpkin
- 1 Vanilla bean
- 2 centimeters fresh ginger
- 4 cloves
- 1 Star anise
- 2 Cinnamon stick
- 300 grams sugar
- 500 milliliters dry white wine
Preparation steps
1.
Peel, core and cut the flesh of the pumpkin with a potato peeler into strips. Cut the vanilla bean in half lengthwise and crosswise. Peel the ginger and finely grate. Place the pumpkin with ginger into prepared jars. Bring the sugar with 300 ml (1 1/4 cups) of water to a boil and cook until the sugar has dissolved.
2.
Add the white wine and spices, allow to stand briefly and pour the hot liquid over the pumpkin. Seal the jars and let it boil for 20 minutes in a large pot with 1 liter (approximately 1 quart) of hot water. Store the jars in a dark, cool place.
