Spiced Figs
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 425 mg | (11 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Figs
- 2 Oranges
- 1 pc ginger (about 2 cm large)
- 250 milliliters red Port wine
- 2 tsps lemon juice
- 1 Tbsp honey
- 3 cloves
- 1 tsp organic Orange peel (finely grated)
- Whipped cream (for serving)
Preparation steps
1.
Rinse and halve the figs. Peel the oranges and cut into 2 cm (approximately 3/4 inch) thick slices. Reserve any juice created in a bowl. Peel and slice the ginger.
2.
Heat the orange juice, port wine, lemon juice, and honey in a large saucepan. Add the spices and orange zest, cover, and simmer for 5 minutes for 5 minutes.
3.
Add the figs to the saucepan, cut side down. Add the orange slices, and cook both for 5 minutes in the cooking liquid. Remove from the heat, and divide the figs and oranges onto dessert plates.
4.
Reduce the cooking liquid by half. Pass through a fine strainer, then drizzle over the fruit. Serve with the whipped cream.
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