{"id":851,"date":"2011-04-22T13:26:46","date_gmt":"2011-04-22T13:26:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=851"},"modified":"2011-04-22T13:26:46","modified_gmt":"2011-04-22T13:26:46","slug":"kurbiskompott-3-varianten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/kurbiskompott-3-varianten\/","title":{"rendered":"K\u00fcrbiskompott (3 Varianten)"},"content":{"rendered":"

Zutaten:<\/b>
\n1 kg K\u00fcrbis
\n Weinessig
\n 1\/2 kg Zucker
\n1. Variante<\/em>
\n 3\/4 Vanilleschote
\n2. Variante<\/em>
\n 1 Zitrone
\n3. Variante<\/em>
\n Ingwer
\n 1 Zimtstange<\/p>\n

\nZubereitung: <\/b>
\nDer K\u00fcrbis wird gesch\u00e4lt, in St\u00fccke zerlegt, das weiche Innere vorsichtig entfernt und dann das feste Fleisch in 4 bis 5 cm lange und 2 cm dicke St\u00fccke geschnitten. Diese legt man \u00fcber Nacht in Weinessig. Am n\u00e4chsten Tag gie\u00dft man sie auf ein Haarsieb zum Abtropfen. Sodann werden die K\u00fcrbisst\u00fccke abgewogen und auf 1 kg K\u00fcrbis 1\/2 kg Zucker gerechnet. Dieser wird mit 2 Teilen Wasser und 1 Teil von den K\u00fcrbisessig am besten in einem gro\u00dfen flachen Gef\u00e4\u00df erhitzt. Sobald es kocht, kommen die K\u00fcrbisst\u00fcckchen hinein und werden solange gekocht, bis sie gl\u00e4sern aussehen. Dieses Kompott kann man in verschiedener Weise w\u00fcrzen.
\n1. Zu einem Teil des Zuckers und Essigs gibt man Vanille, in kleine St\u00fcckchen geschnitten, und rechnet auf 1 kg Frucht 3\/4 Schote Vanille.
\n2. Zucker und Essig wird mit Saft und Schale einer Zitrone auf 1 kg Frucht gew\u00fcrzt.
\n3. Man f\u00fcgt beliebig viel geschnittenen Ingwer und ein St\u00e4ngel Zimt bei.
\nJede Sorte schmeckt verschieden und ist vorz\u00fcglich. Ist der K\u00fcrbis gar, so f\u00fcllt man ihn in Gl\u00e4ser, kocht den Saft noch etwas ein, gie\u00dft ihn \u00fcber die Frucht und sterilisiert noch 10 Minuten bei 85 Grad.
\nMan kann den K\u00fcrbis auch in einfache Gl\u00e4ser geben und mit Pergament zubinden; derselbe h\u00e4lt sich jahrelang.<\/p>\n

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

Zutaten: 1 kg K\u00fcrbis Weinessig 1\/2 kg Zucker 1. Variante 3\/4 Vanilleschote 2. Variante 1 Zitrone 3. Variante Ingwer 1 Zimtstange Zubereitung: Der K\u00fcrbis wird gesch\u00e4lt, in St\u00fccke zerlegt, das weiche Innere vorsichtig entfernt und dann das feste Fleisch in 4 bis 5 cm lange und 2 cm dicke St\u00fccke geschnitten. Diese legt man \u00fcber … <\/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],"tags":[67],"class_list":["post-851","post","type-post","status-publish","format-standard","hentry","category-desert","tag-kurbis","item-wrap"],"yoast_head":"\nK\u00fcrbiskompott (3 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K\u00fcrbis sch\u00e4len, in St\u00fccke schneiden.In einem gro\u00dfen\u2026","rel":"","context":"In "Marmeladen"","block_context":{"text":"Marmeladen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/marmeladen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/00002-Pumpkin_jam.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":2823,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/19\/kurbis-zimt-muffins\/","url_meta":{"origin":851,"position":4},"title":"K\u00fcrbis-Zimt-Muffins","author":"Steffen","date":"19. September 2023","format":false,"excerpt":"K\u00fcrbis-Zimt-Muffins 300 Gramm K\u00fcrbis ( z.B. Acorn-K\u00fcrbis oder Bleu de Hongrie)1 Packung Bourbon-Vanillezucker1\/2 Unbehandelten Limette; die Schale1 Prise Zimtpulver1 Prise Gew\u00fcrznelken; gemahlen250 Gramm Weizenmehl200 Gramm Zucker1 Prise Salz1\/2 TL Natron1 TL Zimt2 TL Backpulver1 Ei6 EL Raps\u00f6l2-3 EL Gr\u00fcne K\u00fcrbiskerne Backofen auf 200 Grad vorheizen. Fruchtfleisch des K\u00fcrbisst\u00fcckes von jeder\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":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2011\/09\/20230927094724_Pumpkin_Cinnamon_Muffins.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6122,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/13\/kuerbis-vom-blech\/","url_meta":{"origin":851,"position":5},"title":"K\u00fcrbis vom Blech","author":"Steffen","date":"13. September 2023","format":false,"excerpt":"K\u00fcrbis vom Blech Den K\u00fcrbis halbieren und entkernen, und jede H\u00e4lfte in vier Teile schneiden. K\u00fcrbisst\u00fccke mit der Schale nach unten auf ein Blech legen. Mit Salz und Pfeffer w\u00fcrzen. Den Speck w\u00fcrfeln. Butter, Rosmarin, gepressten Knoblauch, etwas frisch geriebener Muskat und Zucker mischen. Speckbutter auf die K\u00fcrbisst\u00fccke geben und\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/10\/20230927074404_Hokkaido_pumpkin_from_baking_sheet.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/10\/20230927074404_Hokkaido_pumpkin_from_baking_sheet.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/10\/20230927074404_Hokkaido_pumpkin_from_baking_sheet.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2014\/10\/20230927074404_Hokkaido_pumpkin_from_baking_sheet.png?resize=700%2C400&ssl=1 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/851","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=851"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/851\/revisions"}],"predecessor-version":[{"id":852,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/851\/revisions\/852"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}