{"id":193,"date":"2008-06-09T07:15:00","date_gmt":"2008-06-09T06:15:00","guid":{"rendered":"http:\/\/fotoefornelli.com\/2008\/06\/qualche-esperimento\/"},"modified":"2010-05-15T08:48:10","modified_gmt":"2010-05-15T06:48:10","slug":"qualche-esperimento","status":"publish","type":"post","link":"https:\/\/fotoefornelli.com\/de\/2008\/06\/qualche-esperimento\/","title":{"rendered":"Zwiebel-Konfit\u00fcre"},"content":{"rendered":"<p><\/p>\n<div style=\"text-align: center;\"><a title=\"Confettura di cipolle rosse  von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2563744014\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3148\/2563744014_b986bbfe46_o.jpg\" alt=\"Confettura di cipolle rosse \" width=\"400\" height=\"600\" \/><\/a><\/div>\n<blockquote><p>Zutaten f\u00fcr ca. 3  Gl\u00e4ser:<\/p>\n<ul>\n<li>1 kg rote Zwiebeln<\/li>\n<li>350 g  Rohrzucker<\/li>\n<li>200 ml Wei\u00dfwein<\/li>\n<li>3-4 EL Grenadinesirup<\/li>\n<li>25  g frischer Ingwer, gerieben<\/li>\n<li>6-7 Kardamomkapseln<\/li>\n<li>Oliven\u00f6l<\/li>\n<\/ul>\n<p>Die  Zwiebeln sch\u00e4len und in feine Scheiben schneiden. Die Samen aus den  Kardamomkapseln herausnehmen und fein m\u00f6rsern. 2-3 EL Oliven\u00f6l in einem  hohen Topf erhitzen und die Zwiebeln und den Ingwer darin ein paar  Minuten and\u00fcnsten. Zucker, Wei\u00dfwein, Grenadinesirup und Kardamom  hinzugeben. Circa 1 Stunde bei schwacher Hitze k\u00f6cheln lassen; ab und zu  r\u00fchren. Wenn die Konfit\u00fcre dickfl\u00fcssig ist, in sterilisierte Gl\u00e4ser  f\u00fcllen.<\/p>\n<p>Passt sehr gut zu kr\u00e4ftigem K\u00e4se.<\/p><\/blockquote>\n<div style=\"text-align: center;\"><a title=\"Grenadine von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2563741050\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3155\/2563741050_b2c313dfd5.jpg\" alt=\"Grenadine\" width=\"333\" height=\"500\" \/><\/a><\/div>\n<div style=\"text-align: center;\"><a title=\"Confettura di cipolle rosse von cuoche dell'altromondo bei Flickr\" href=\"http:\/\/www.flickr.com\/photos\/8304555@N02\/2562916411\/\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/farm4.static.flickr.com\/3089\/2562916411_a954dd021a_o.jpg\" alt=\"Confettura di cipolle rosse\" width=\"400\" height=\"600\" \/><\/a><\/div>\n<p><!--more--><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr ca. 3 Gl\u00e4ser: 1 kg rote Zwiebeln 350 g Rohrzucker 200 ml Wei\u00dfwein 3-4 EL Grenadinesirup 25 g frischer Ingwer, gerieben 6-7 Kardamomkapseln Oliven\u00f6l Die Zwiebeln sch\u00e4len und in feine Scheiben schneiden. Die Samen aus den Kardamomkapseln herausnehmen und fein m\u00f6rsern. 2-3 EL Oliven\u00f6l in einem hohen Topf erhitzen und die Zwiebeln und [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[14],"tags":[101],"class_list":["post-193","post","type-post","status-publish","format-standard","hentry","category-conserve","tag-spezie"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pRpOY-37","_links":{"self":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/comments?post=193"}],"version-history":[{"count":0,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/posts\/193\/revisions"}],"wp:attachment":[{"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/media?parent=193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/categories?post=193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fotoefornelli.com\/de\/wp-json\/wp\/v2\/tags?post=193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}