{"id":2239,"date":"2010-11-06T08:53:24","date_gmt":"2010-11-06T07:53:24","guid":{"rendered":"http:\/\/neuropoolwp-com.beast-hosting.com\/2010\/11\/06\/spanische-quittenspezialitaet\/"},"modified":"2010-11-06T08:53:24","modified_gmt":"2010-11-06T07:53:24","slug":"spanische-quittenspezialitaet","status":"publish","type":"post","link":"https:\/\/www.neuropool.com\/en\/reports\/rezepte\/spanische-quittenspezialitaet.html","title":{"rendered":"Spanish quince speciality"},"content":{"rendered":"

\"Spanish<\/p>\n

This sweet delicacy from Spain is usually served with chunks of cheese and baguette bread (Burgos cheese), but is also good as a spread.<\/p>\n

The preparation of the quince speciality is simple and consists of natural ingredients.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

Ingredients for the quince speciality<\/p>\n

\u00a0<\/p>\n

1 kg ripe quinces<\/p>\n

1 kg sugar, preferably brown sugar<\/p>\n

Water<\/p>\n

\u00a0<\/p>\n

Preparation<\/p>\n

\u00a0<\/p>\n

Wash the quinces well, peel and cut into cubes, removing the seeds and the casing with a sharp kitchen knife.\u00e7<\/p>\n

Place the quince cubes in a saucepan and cover with water.<\/p>\n

Simmer for about 20 minutes, or until the quince cubes are soft.<\/p>\n

Strain and place in a blender to turn the quinces into a puree.<\/p>\n

Weigh the quince puree and add the same weight of sugar.<\/p>\n

Simmer the sugar and quinces together for a further 20 minutes, stirring occasionally.<\/p>\n

Now pour the hot mixture into small moulds and leave to cool.<\/p>\n

Place the cooled quince puree with the moulds in the fridge, covered with aluminium foil.<\/p>\n

\u00a0<\/p>\n

This speciality is served on a small plate. The moulded quince wedges are served with pieces of cheese and bread.<\/p>\n

\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

This sweet delicacy from Spain is usually served with pieces of cheese and baguette bread (Burgos cheese), but is also suitable as a spread. The preparation of this quince speciality is simple and consists of natural ingredients. \u00a0<\/p>","protected":false},"author":1,"featured_media":2238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_thumbnail_id":["2238"],"_fgj2wp_old_id":["1552"],"rank_math_focus_keyword":["spanische quittenspezialit\u00e4t"],"rank_math_analytic_object_id":["2287"],"rank_math_internal_links_processed":["1"],"_trp_automatically_translated_slug_en_GB":["spanish-quince-speciality"]},"categories":[22],"tags":[],"class_list":["post-2239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte","entry","has-media"],"_links":{"self":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/2239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/comments?post=2239"}],"version-history":[{"count":0,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/posts\/2239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media\/2238"}],"wp:attachment":[{"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/media?parent=2239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/categories?post=2239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.neuropool.com\/en\/wp-json\/wp\/v2\/tags?post=2239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}