{"id":2551,"date":"2011-08-05T13:22:41","date_gmt":"2011-08-05T13:22:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2551"},"modified":"2011-08-05T13:22:41","modified_gmt":"2011-08-05T13:22:41","slug":"pfirsich-aprikosen-mango-grutze","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/05\/pfirsich-aprikosen-mango-grutze\/","title":{"rendered":"Pfirsich-Aprikosen-Mango-Gr\u00fctze"},"content":{"rendered":"

Zutaten<\/strong>
\n350 g Reife Pfirsiche
\n350 g Aprikosen
\n650 g Mango
\n20 g Frische Ingwerwurzel
\n3 EL Zitronensaft
\n125 ml Pfirsichlik\u00f6r
\n375 ml Trockener Riesling
\n40 g Speisest\u00e4rke
\n125 g Zucker <\/p>\n

Zubereitung<\/strong>
\nPfirsiche und Aprikosen kurz in kochendes Wasser geben, mit der Schaumkelle herausnehmen und kalt abschrecken. Die Haut abziehen und
\ndas Fruchtfleisch in Spalten von den Steinen schneiden. Mango sch\u00e4len und das Fruchtfleisch ebenfalls in Spalten vom Stein schneiden. Ingwerwurzel sch\u00e4len und in d\u00fcnne Scheiben schneiden. Drei Aprikosensteine aufklopfen, die weichen Kerne zerdr\u00fccken und mit den Ingwerscheiben in ein St\u00fcck Mull einbinden.
\nDie Fruchtfleischspalten mit Zitronensaft und Pfirsichlik\u00f6r mischen. Den Mullbeutel hineinlegen und den Wein daruebergiessen. Zugedeckt eine Stunde durchziehen lassen. Die Fr\u00fcchte in einem Durchschlag abtropfen lassen. Fl\u00fcssigkeit auffangen und Mullbeutel entfernen. Die Speisest\u00e4rke mit etwa 1\/4 der Fl\u00fcssigkeit verr\u00fchren. Die restliche Fl\u00fcssigkeit mit dem Zucker zum Kochen bringen. Die Fruchtspalten zwei bis drei Minuten in der kochenden Fl\u00fcssigkeit garen, dann die anger\u00fchrte St\u00e4rke einr\u00fchren und noch einmal kurz aufkochen lassen. Die Gr\u00fctze in eine Sch\u00fcssel f\u00fcllen und erkalten lassen. Mit – zum Beispiel – dem Amaretto-Zabaglione servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 350 g Reife Pfirsiche 350 g Aprikosen 650 g Mango 20 g Frische Ingwerwurzel 3 EL Zitronensaft 125 ml Pfirsichlik\u00f6r 375 ml Trockener Riesling 40 g Speisest\u00e4rke 125 g Zucker Zubereitung Pfirsiche und Aprikosen kurz in kochendes Wasser geben, mit der Schaumkelle herausnehmen und kalt abschrecken. Die Haut abziehen und das Fruchtfleisch in Spalten … <\/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":[190,55],"tags":[324,417,264],"class_list":["post-2551","post","type-post","status-publish","format-standard","hentry","category-susspeise","category-vorspeise","tag-aprikose","tag-mango","tag-pfirsich","item-wrap"],"yoast_head":"\nPfirsich-Aprikosen-Mango-Gr\u00fctze<\/title>\n<meta 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September 2023","format":false,"excerpt":"Mango Kartoffel K\u00fcrbis Curry 30 g frischer Ingwer1 mittlere Zwiebel2 Gr\u00fcne Chilischoten30 g Kurkuma1 Hokkaidok\u00fcrbis (ca. 800 g)600 g Festkochende Kartoffeln1 El \u00d6l1\/2 Tl Senfk\u00f6rner1\/2 Tl Kreuzk\u00fcmmelsamen1 Dose unges\u00fc\u00dfte Kokosmilch (ca. 400g)1 gro\u00dfe reife MangoSalz Ingwer und Zwiebel sch\u00e4len, beides in sehr feine Streifen schneiden. Chili putzen, l\u00e4ngs einschneiden, entkernen,\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2017\/09\/20230926103734_Mango_potato_pumpkin_curry.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":5298,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/06\/entenpilaw-mit-trockenfruchten\/","url_meta":{"origin":2551,"position":2},"title":"Entenpilaw mit Trockenfr\u00fcchten","author":"Steffen","date":"6. 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April 2011","format":false,"excerpt":"Zutaten: 200 g Reis 300 g Gemischtes Gehacktes 2 mittelgro\u00dfe Zwiebeln 1 grosse Dose Pfirsiche 150 ml Churryketchup 100 ml Pfirischsaft 200 ml s\u00fcsse Sahne Zubereitung: Reis garen, Gehacktes mit Zwiebeln und wenig Salz und Pfeffer braun anbraten und mit dem Reis mischen. Pfirsiche abgie\u00dfen und in Spalten schneiden. Reis-Gehacktes-Mischung\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4198,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/mohren-kokos-suppe\/","url_meta":{"origin":2551,"position":5},"title":"M\u00f6hren-Kokos-Suppe","author":"Steffen","date":"17. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 750 g M\u00f6hren 40 g Ingwer, frisch 2 Zwiebeln 3 EL \u00d6l 0,75 l Gem\u00fcsebr\u00fche 1 B\u00fcchse Kokoscreme unges\u00fcsst mit 400 g Inhalt 1 Mango 1 Rote Chilischote 1 Bund Lauchzwiebeln 1 Limette Salz 0,5 Bund Schnittlauch zum Bestreuen Zubereitung Die M\u00f6hren sch\u00e4len und w\u00fcrfeln. Ingwer und Zwiebeln sch\u00e4len\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"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\/2551","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=2551"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2551\/revisions"}],"predecessor-version":[{"id":2552,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2551\/revisions\/2552"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}