{"id":1590,"date":"2011-05-12T09:10:53","date_gmt":"2011-05-12T09:10:53","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1590"},"modified":"2011-05-12T09:10:53","modified_gmt":"2011-05-12T09:10:53","slug":"aprikosengrutze-mit-zimtsahne","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/12\/aprikosengrutze-mit-zimtsahne\/","title":{"rendered":"Aprikosengr\u00fctze mit Zimtsahne"},"content":{"rendered":"

Zubereitung<\/strong>
\n1kg\treife Aprikosen
\n1 \tZitrone
\n1\/4l\tWei\u00dfwein
\n80g\tZucker (evtl. mehr)
\n6 Blatt wei\u00dfe Gelatine
\n4cl\tAprikosenlik\u00f6r
\n250g\tSahne
\n1TL\tgem. Zimt
\n1EL\tZucker (evtl. mehr)<\/p>\n

Zubereitung<\/strong>
\nAprikosen halbieren, entkernen, die H\u00e4lfte davon mit Wei\u00dfwein und Zucker in einen Topf geben, auf 3, Automatik-Kochstelle 9 oder 12 zum Kochen bringen, dann ausschalten, ausgaren, danach den Saft
\n1 Zitrone zuf\u00fcgen. Die restlichen Aprikosen vierteln. Gelatine in reichlich kaltem Wasser einweichen. Die gekochten Aprikosen mit dem Zerkleinerungsstab p\u00fcrieren, die eingeweichte, gut ausgedr\u00fcckte
\nGelatine unter R\u00fchren in dem hei\u00dfen Aprikosenp\u00fcree aufl\u00f6sen, die Aprikosenviertel und Lik\u00f6r untermischen. Die Gr\u00fctze in eine Glassch\u00fcssel f\u00fcllen und kalt stellen.
\nSahne steif schlagen, nach und nach Zimt und Zucker hinzuf\u00fcgen. Die Zimtsahne zur Aprikosengr\u00fctze reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zubereitung 1kg reife Aprikosen 1 Zitrone 1\/4l Wei\u00dfwein 80g Zucker (evtl. mehr) 6 Blatt wei\u00dfe Gelatine 4cl Aprikosenlik\u00f6r 250g Sahne 1TL gem. Zimt 1EL Zucker (evtl. mehr) Zubereitung Aprikosen halbieren, entkernen, die H\u00e4lfte davon mit Wei\u00dfwein und Zucker in einen Topf geben, auf 3, Automatik-Kochstelle 9 oder 12 zum Kochen bringen, dann ausschalten, ausgaren, danach … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","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":[22,190],"tags":[324,325],"class_list":["post-1590","post","type-post","status-publish","format-standard","hentry","category-desert","category-susspeise","tag-aprikose","tag-zimt","item-wrap"],"yoast_head":"\nAprikosengr\u00fctze 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Januar 2024","format":false,"excerpt":"Wie wird aus einer Aprikosentorte eine abgefahrene Aprikosen-Ostertorte?\u00a0 Man verziere sie mit \u00f6sterlichen Motiven. Und was mit dem Backwerk funktioniert funktioniert auch mit dem prompt f\u00fcr die KI zur Bilderstellung. 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Juni 2011","format":false,"excerpt":"Zutaten 400 Gramm Rhabarber 1 Schokobiskuitboden, Durchmesser 21 cm 1 Packung L\u00f6ffelbiskuit (Fertigprodukt) 20 ml Himbeersirup 1,5 EL Himbeermark 150 Gramm Aprikosenkonfit\u00fcre 100 Gramm Ger\u00f6stete Mandeln 5 Bl\u00e4tter Gelatine 8 Minzekr\u00f6nchen 400 ml Sahne 1,5 EL Vanille-Puderzucker 160 Gramm Vanillejoghurt 2 Nelken 1\/2 Zimtrinde 1 Unbehandelte Orange; die Schale 100\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1590","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=1590"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1590\/revisions"}],"predecessor-version":[{"id":1591,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/1590\/revisions\/1591"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=1590"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=1590"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=1590"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}