Pickled Fruits

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Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 20 d. 20 h. 25 min.
Ready in
Calories:
2261
calories
Calories
How many calories can I eat?

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,261 cal.(108 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates332 g(221 %)
Sugar added125 g(500 %)
Roughage10.1 g(34 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E2.9 mg(24 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.3 mg(21 %)
Folate20 μg(7 %)
Pantothenic acid1.2 mg(20 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C54 mg(57 %)
Potassium1,381 mg(35 %)
Calcium88 mg(9 %)
Magnesium59 mg(20 %)
Iron3.2 mg(21 %)
Iodine2 μg(1 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.1 g
Uric acid108 mg
Cholesterol0 mg
Complete sugar330 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
1
Ingredients
250 grams Apricot
250 grams dried Plum (pitted)
125 grams sugar
juice of lemons
500 milliliters Brandy
2 stalks cinnamon
How healthy are the main ingredients?
ApricotPlumsugarlemoncinnamon
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Preparation steps

1.

Boil the lemon juice with the sugar. Simmer for about 1 minute until the sugar has dissolved. Remove from the heat and stir in the brandy.

2.

Rinse, blanch, peel and halve the apricots and remove the pits. Rinse the plums and pat dry. Layer the apricots and plums in a jar, along with halved cinnamon sticks in between. Fill with the brandy syrup.

3.

Seal the jars and leave to infuse for about 3 weeks before serving.

Tip: To preserve the fruits for longer, you will need to process the jars according to manufacturer's instructions, or visit
http://nchfp.uga.edu/.

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