Baked Peaches
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Peaches
- 125 grams Walnut
- 3 Tbsps honey
- 2 tsps lemon juice
- 1 tsp grated, fresh Lemon peel
- 2 egg yolks
- 50 grams Mascarpone
- butter (for the pan)
- 125 milliliters Port wine
- Lemon balm
Preparation steps
1.
Blanch peaches for a few seconds, rinse in cold water and peel. Halve and pit. Remove parts of peach pulp and chop. Chop walnuts, setting some pieces aside for garnishing, and combine with peach pulp, honey, lemon juice, zest, egg yolks and mascarpone.
2.
Butter baking dish and arrange peach halves into it, cut side up. Stuff with filling and top with reserved walnuts. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Remove from oven and cool. Drizzle with port wine and garnish with lemon balm leaves, serve.
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