Evantai de mere
1 porţii
Ingrediente
- 1 kg mere
- 300 g zahar
- 100 g Rama Maestro
- 25 ml coniac
- 150 g inghetata de vanilie
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instrucțiuni
- Merele se curate de coaja, se scoate cotorul si se taie sferturi.
- Se rumenesc in jumatate din cantitatea de Rama Maestro.
- Restul de margarina si zaharul, se flambeaza cu coniac si se caramelizeaza la foc moderat.
- Se aseaza merele calde pe farfurie in forma de evantai, se pune o cupa de inghetata de vanile in mijlocul lor si se toarna deasupra sosul caramel.
