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Black Cherry Burgundy Compote

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.6698
Energy (kCal)520.2276
Carbohydrates (g)27.4992
Total fats (g)2.5227
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries. | 2. Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent. | 3. Serve hot or cold with hot biscuits. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bing cherry 1 lb stemmed pitted 403.4676 0.0 89.7602 2.2667
    honey 1/4 cup - - - -
    port wine 1/4 cup 403.4676 0.0 89.7602 2.2667
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    orange juice 1/2 55.8 12.895999999999999 0.868 0.248
    rum 3 tablespoons - - - -

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



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