{"id":836,"date":"2011-04-22T08:53:38","date_gmt":"2011-04-22T08:53:38","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=836"},"modified":"2011-04-22T08:53:38","modified_gmt":"2011-04-22T08:53:38","slug":"zuckerkurbis","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/zuckerkurbis\/","title":{"rendered":"Zuckerk\u00fcrbis"},"content":{"rendered":"

Zutaten:
\nK\u00fcrbis
\nZimt
\nNelken
\nIngwer
\nZitronenschale
\nEssigl\u00f6sung<\/em>
\n50 % Wasser, 50 % Essig
\n1\/2 kg Zucker auf 1 Liter L\u00f6sung<\/p>\n

\nZubereitung: <\/b>
\nEin guter, gelber Speisek\u00fcrbis wird halbiert, gesch\u00e4lt, die Kerne bis auf das festere Fleisch entfernt, in zollbreite, nicht zu lange St\u00fcckchen zerschnitten und hierauf in Salzwasser etwa 10 Minuten weichgekocht, und zwar so, dass die Schnitte leicht von der Gabel fallen, aber nicht weicher. W\u00e4hrend dessen wird eine entsprechende Menge von zur H\u00e4lfte Wasser- und Essigl\u00f6sung mit dem n\u00f6tigen Zucker (1 Liter L\u00f6sung und 1\/2 kg Zucker) mit einigen Zimtst\u00fcckchen, Gew\u00fcrznelken und Ingwerst\u00fcckchen sowie einer Zitronenschale dick eingekocht und nach dem Erkalten \u00fcber die K\u00fcrbisse gegossen. Nach zirka einer 1\/4 Stunde Stehen ist das Kompott gro\u00dfartig. Will man diese Zuckerk\u00fcrbisse aufbewahren, so werden die weichgekochten K\u00fcrbisteile schichtenweise mit Zimt, Nelken, Ingwer und Zitronenschalen in die Konservengl\u00e4ser getan, mit der Zuckeressigl\u00f6sung begossen und wie anderes Konservenobst etwa 1\/2 Stunde lang bei 80 Grad sterilisiert.<\/p>\n

Quelle: de.rec.mampf<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: K\u00fcrbis Zimt Nelken Ingwer Zitronenschale Essigl\u00f6sung 50 % Wasser, 50 % Essig 1\/2 kg Zucker auf 1 Liter L\u00f6sung Zubereitung: Ein guter, gelber Speisek\u00fcrbis wird halbiert, gesch\u00e4lt, die Kerne bis auf das festere Fleisch entfernt, in zollbreite, nicht zu lange St\u00fcckchen zerschnitten und hierauf in Salzwasser etwa 10 Minuten weichgekocht, und zwar so, dass … <\/p>\n

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April 2011","format":false,"excerpt":"Zutaten f\u00fcr 4 Personen 1 Liter Bier 2 El Mehl 1 El Zucker 1 El Butter 1\/2 Zitrone, Saft und Schale etwas Zimt 1-2 Eier Zubereitung: Das Mehl und den Zucker in der Butter anr\u00f6sten und mit Bier auff\u00fcllen. 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