{"id":2536,"date":"2011-08-04T19:25:38","date_gmt":"2011-08-04T19:25:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2536"},"modified":"2011-08-04T19:25:38","modified_gmt":"2011-08-04T19:25:38","slug":"pfirsich-melba","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/04\/pfirsich-melba\/","title":{"rendered":"Pfirsich Melba"},"content":{"rendered":"

Zutaten<\/strong>
\n4 weisse Pfirsiche
\n1 Vanilleschote
\n1 l Wasser
\n250 g Zucker
\n300 g Himbeeren, frisch
\n100 g Mandeln, gehobelt
\nVanilleeis (m\u00f6glichst Qualit\u00e4tseis mit echter Bourbonvanille) <\/p>\n

Zubereitung<\/strong>
\nZuerst die Pfirsiche enth\u00e4uten, in dem man sie auf der unteren Seite kreuzweise einritzt, mit kochendem Wasser \u00fcbergiesst und 2 Minuten im heissen Wasser ziehen laesst. Dann abgiessen und sofort mit sehr kaltem Wasser abschrecken. Anschliessend l\u00e4sst sich die Haut ganz gut abziehen.
\nDie Vanilleschote l\u00e4ngs halbieren. F\u00fcr den Kochsirup das Wasser mit dem Zucker aufkochen, dabei r\u00fchren, damit sich der Zucker aufl\u00f6st, und zusammen mit der Vanilleschote f\u00fcnf Minuten offen k\u00f6cheln. Jetzt die Pfirsiche einlegen, und insgesamt 12 Minuten pochieren, also mehr sieden als k\u00f6cheln. Nach der H\u00e4lfte der Zeit die Pfirsiche umdrehen, nach dem Pochieren die Pfirsiche im Sirup abk\u00fchlen lassen.
\nF\u00fcr das Himbeerp\u00fcr\u00e9e die Himbeeren im Mixer p\u00fcrieren und durch ein feines Sieb streichen, das P\u00fcr\u00e9e wird nicht ges\u00fcsst. Die Mandelbl\u00e4ttchen in einer schweren Pfanne ohne Fett bei mittlerer Hitze goldbraun r\u00f6sten, abk\u00fchlen lassen.
\nZum Servieren die Pfirsiche halbieren und entkernen. Auf jedem Teller mit dem Vanilleeis zwei kleine Sockel bilden und die Pfirsich-H\u00e4lften jeweils mit der Rundung nach oben darauf legen, mit dem Himbeerp\u00fcr\u00e9e \u00fcberziehen und die Mandelbl\u00e4ttchen dar\u00fcber streuen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 weisse Pfirsiche 1 Vanilleschote 1 l Wasser 250 g Zucker 300 g Himbeeren, frisch 100 g Mandeln, gehobelt Vanilleeis (m\u00f6glichst Qualit\u00e4tseis mit echter Bourbonvanille) Zubereitung Zuerst die Pfirsiche enth\u00e4uten, in dem man sie auf der unteren Seite kreuzweise einritzt, mit kochendem Wasser \u00fcbergiesst und 2 Minuten im heissen Wasser ziehen laesst. Dann abgiessen … <\/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":[22,23],"tags":[264],"class_list":["post-2536","post","type-post","status-publish","format-standard","hentry","category-desert","category-eis","tag-pfirsich","item-wrap"],"yoast_head":"\nPfirsich Melba<\/title>\n<meta name=\"description\" content=\"- Pfirsich Melba\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/04\/pfirsich-melba\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pfirsich Melba\" \/>\n<meta property=\"og:description\" content=\"- Pfirsich Melba\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/04\/pfirsich-melba\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-04T19:25:38+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Pfirsich Melba\",\"datePublished\":\"2011-08-04T19:25:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/\"},\"wordCount\":223,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Pfirsich\"],\"articleSection\":[\"Desert\",\"Eis\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/\",\"name\":\"Pfirsich Melba\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-04T19:25:38+00:00\",\"description\":\"- Pfirsich Melba\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/04\\\/pfirsich-melba\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Pfirsich Melba\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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