{"id":1239,"date":"2008-10-24T17:58:13","date_gmt":"2008-10-24T15:58:13","guid":{"rendered":"http:\/\/www.cuisine-francaise.org\/blog\/?p=1239"},"modified":"2008-10-24T17:58:13","modified_gmt":"2008-10-24T15:58:13","slug":"far-con-ciruelas","status":"publish","type":"post","link":"http:\/\/www.cuisine-francaise.org\/blog\/2008\/10\/24\/far-con-ciruelas\/","title":{"rendered":"Far con ciruelas,"},"content":{"rendered":"<p>receta bretana, dessert, postres francesa, cocina francesa, plato tipico, region bretana,gastronomia, far con ciruelas,<\/p>\n<div id=\"attachment_1241\" style=\"width: 310px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/far-breton-aux-pruneaux-317-du-guide-de-pierrette.jpg\" rel=\"lightbox[1239]\"><img aria-describedby=\"caption-attachment-1241\" loading=\"lazy\" class=\"size-medium wp-image-1241\" title=\"far-breton-aux-pruneaux-317-du-guide-de-pierrette\" src=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/far-breton-aux-pruneaux-317-du-guide-de-pierrette-300x242.jpg\" alt=\"FAR CON CIRUELAS numero 317 du Guia de Pierrette\" width=\"300\" height=\"242\" srcset=\"http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/far-breton-aux-pruneaux-317-du-guide-de-pierrette-300x242.jpg 300w, http:\/\/www.cuisine-francaise.org\/blog\/wp-content\/uploads\/2008\/10\/far-breton-aux-pruneaux-317-du-guide-de-pierrette.jpg 347w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-1241\" class=\"wp-caption-text\">FAR CON CIRUELAS numero 317 du Guia de Pierrette<\/p><\/div>\n<p>ingredientes : Porciones : 4\u00a0 Tiempo de preparacion : 15&prime; + 10&prime; tiempo de coccion : 40 &lsquo;<\/p>\n<p>3 huevos, 1\/4 litro de leche, 60 g de azucar, 90 g de harina, 300g de ciuelas secas deshuesadas, Unas gotas de extrato de vainilla, 1 cucharada de calvados, 30 g de mantequilla,<\/p>\n<p>En un cuenco, batir los huevos con el azucar hasta que tomen color blanquecino, sin dejar de batir, anadir la harina, la leche, la vainilla y el calvados.<\/p>\n<p>Poner la tartera untada de mantequilla unos minutos en el horno a 250 \u00b0, para que se caliente, la mantequilla se funda bien y tome un ligero color avellana.<\/p>\n<p>Echar entonces la preparacion y distribuir en la superficie la ciruelas remojadas 10 minutos en agua tibia y escurridas. Hornear 10 minutos a 250 \u00b0C, bajar la temperatura a 180 \u00b0C y dejar otros 25 minutos. Si el far tomara demasiado color, cubrirlo con una hoja de papel de aluminio.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>receta bretana, dessert, postres francesa, cocina francesa, plato tipico, region bretana,gastronomia, far con ciruelas, ingredientes : Porciones : 4\u00a0 Tiempo de preparacion : 15&prime; + 10&prime; tiempo de coccion : 40 &lsquo; 3 huevos, 1\/4 litro de leche, 60 g de azucar, 90 g de harina, 300g de ciuelas secas deshuesadas, Unas gotas de extrato [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_links_to":"","_links_to_target":""},"categories":[12,4],"tags":[442,63,1060],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1239"}],"collection":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/comments?post=1239"}],"version-history":[{"count":3,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1239\/revisions"}],"predecessor-version":[{"id":1243,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/posts\/1239\/revisions\/1243"}],"wp:attachment":[{"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/media?parent=1239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/categories?post=1239"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cuisine-francaise.org\/blog\/wp-json\/wp\/v2\/tags?post=1239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}