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Greek Prune Compote

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9949
Energy (kCal)880.5434
Carbohydrates (g)227.3084
Total fats (g)0.9204
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the prunes overnight. | 2. The next morning put them into a pan with the water, sugar, honey, lemon peel and the spices. | 3. Simmer until the prunes are tender but not falling apart, about 20 minutes. | 4. Remove the lemon peel. | 5. Cool and stir in the Metaxa brandy. | 6. Serve with a dollop of greek yoghurt or sour cream on top and the lightest sprinkling of cinnamon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    prune 1 lb dried 476.2726 126.0988 3.9463 0.9072
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    honey 1 tablespoon - - - -
    clove 2 -3 0.0 0.0 0.0 0.0
    cinnamon 1 piece - - - -
    lemon 1 rind 1.2808 0.4116 0.0486 0.0132
    metaxa brandy 1 -2 tablespoon - - - -
    cream sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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