Stone Fruit Compote with Cheese

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Stone Fruit Compote with Cheese
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
59
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie59 kcal(3 %)
Protein0.5 g(1 %)
Fat2.05 g(2 %)
Carbohydrates10.38 g(7 %)
Sugar added7.28 g(29 %)
Roughage0.48 g(2 %)
Vitamin A5.5 mg(688 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.14 mg(1 %)
Vitamin B₆0.03 mg(2 %)
Folate4.2 μg(1 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.44 mg(3 %)
Potassium55.1 mg(1 %)
Calcium19.55 mg(2 %)
Magnesium3.37 mg(1 %)
Iron0.11 mg(1 %)
Iodine0.37 μg(0 %)
Zinc0.05 mg(1 %)
Saturated fatty acids0.41 g
Cholesterol0.63 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
1 ¼ inches
3 cups
3 tablespoons
1 ¼ cups
1 cup
In addition
white Bread
1
thick sliced Emmentaler cheese

Preparation steps

1.
Wash, halve, stone and dice the plums. Peel the ginger. Finely dice the shallots and ginger.
2.
Heat the oil and sweat the shallots and ginger until translucent. Then add the plums and sweat briefly. Add the brown sugar and stir until dissolved. Add seasonings to taste. Now add the vinegar and cook for about 40 minutes, stirring occasionally, until soft and thick.
3.
Check the seasoning. Pour the chutney into prepared jars and seal well. Stand the jars on their heads and leave to cool.
4.
Tear the bread into pieces and top with a little cheese and chutney. Serve.