4 Serves
106 Mins
Prepare the fruit by peeling and slicing it into uniform pieces on a cutting board using a chef's knife.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
8 mg / 1,250 mgPotassium
82 mg / 4,700 mgSodium
291 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
50 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
63 gAlcohol
0 g
Heat the olive oil in a large frying pan over medium heat.
Add the fruit filling ingredients to the frying pan and sauté until they begin to soften and caramelize.
Season the mixture lightly with salt and black pepper to balance the sweetness, then stir well with a spatula.
Transfer the finished Fricassée Sucrée to a serving dish and serve warm.
0
g42
g10
g
British
Egyptian