{"id":1535,"date":"2013-09-06T22:30:05","date_gmt":"2013-09-06T22:30:05","guid":{"rendered":"http:\/\/ingeborgskokebok.no\/?p=1535"},"modified":"2013-09-06T22:30:05","modified_gmt":"2013-09-06T22:30:05","slug":"paerer-kokt-i-krydder","status":"publish","type":"post","link":"https:\/\/ingeborgskokebok.no\/?p=1535","title":{"rendered":"P\u00e6rer kokt i krydder"},"content":{"rendered":"<p>Snart er det masse deilig norsk frukt, og noen kan plukke den ute i hagen. Jeg har alltid \u00f8nsket meg et p\u00e6retre, med store p\u00e6rer. Men en p\u00e6redessert kan vi alle f\u00e5, og denne har jeg funnet hos <a href=\"http:\/\/trinesmatblogg.no\/2010\/12\/27\/pinnekjott-og-krydderkokte-paerer\/\" target=\"_blank\">Trines matblogg<\/a>.<\/p>\n<div>1\u00a0p\u00e6re pr person<\/div>\n<div>ca 7,5\u00a0dl vann<\/div>\n<div>ca 300 gram sukker<\/div>\n<div>1 stjerneanis<\/div>\n<div>1 vaniljestang<\/div>\n<div>1 kanelstang<\/div>\n<div><\/div>\n<div>b\u00e6r &#8211; gjerne frosne<\/div>\n<div>litt av sukkerlaken<\/div>\n<div>Vaniljeis<\/div>\n<p>Kok opp sukkerlake av vann, sukker og krydder. Skrell p\u00e6rene, men behold stilken p\u00e5. Kok p\u00e6rene i sukkerlaken til de er m\u00f8re, etter ca 1 times tid. Se til at p\u00e6rene holder seg i laken, gjerne ved \u00e5 bruke en tallerken opp\u00e5. La p\u00e6rene avkj\u00f8les i laken.<\/p>\n<p>\u00d8s opp ca 1 dl av den avkj\u00f8lte\u00a0laken og bland med b\u00e6rene, og la de trekke i minst en halv time. Serveres sammen med de avkj\u00f8lte p\u00e6rene, sammen med en god vaniljeis.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Snart er det masse deilig norsk frukt, og noen kan plukke den ute i hagen. Jeg har alltid \u00f8nsket meg et p\u00e6retre, med store p\u00e6rer. Men en p\u00e6redessert&#8230; <a href=\"https:\/\/ingeborgskokebok.no\/?p=1535\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":1536,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[20],"tags":[84,49,4],"class_list":["post-1535","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","tag-baer","tag-frukt","tag-jul"],"_links":{"self":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/1535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1535"}],"version-history":[{"count":1,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/1535\/revisions"}],"predecessor-version":[{"id":1537,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/posts\/1535\/revisions\/1537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=\/wp\/v2\/media\/1536"}],"wp:attachment":[{"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingeborgskokebok.no\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}